Curry Sausage Meatballs




Imagine the scene; midnight, stomachs are rumbling and a near empty fridge is staring back at you.  This is the situation in which these meatballs were made but doesn’t discredit them!  They went down an absolute treat with a splash of Oxford Sauce.

And as always, these are just suggestions.  If you have some other things knocking around in your fridge ready to go off chuck them in!


  • Sausage Meat
  • Red Pepper
  • Capers
  • Garlic Gloves
  • Curry Paste
  • Flour


  1. In a bowl combine all of the ingredients except the flour.  If you really want them mixed and don’t like large chunks, use a food processor.  Just be aware this will make the consistency wetter.
  2. Cover a chopping board with flour coat your hands.
  3. Form the mixture into fairly even sized balls by rolling in your hands and on the board.
  4. Fry in a little oil, rolling and turning the meatballs to get even coverage.
  5. To test if they are cooked, slice the largest one in half and check the middle – if it seems piping hot and is the same colour as the rest then they are done.

Serving and Storage

Serve with some kind of sauce for moisture.  We also did a bit of spicy cous-cous for some nice carby accompaniment.


These are best served fresh, but by all means store the uncooked meatballs in the fridge until the use-by date of the sausage meat or in the freezer.   Cooked they will last around 2 days in the fridge.

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