- Season the meat with the garlic salt, ginger and pepper and then form into ball shapes.
- Gently fry the onion and garlic with olive oil in a frying pan. Then add the cumin seeds, diced tomato, curry powder and tomato purée.
- When all the flavours have blended together, turn up the heat, add the wine and let it bubble for a few minutes to evaporate.
- Finally, add the meat stock and the meatballs and let them simmer gently until cooked through.
We recommend you serve this recipe with Marinated salmon which is also made using Extra Virgin Olive Oil from Spain.