In a large bowl, mix thoroughly the meat, eggs, bread crumbs, all spice, 2 teaspoons of curry powder and salt & pepper.
Roll the meat between your palms into balls about an inch in diameter and place on a plate.
Chop onions and add to large saucepan with tomatoes, 3 teaspoons of curry powder, lemon juice, flour, bay leafs and half a (empty) tomato tin of water. Add more water to get a good sauce consistency as the meatballs cook.
Mix ingredients in saucepan and gently add meatballs.
Heat on medium for about 30 minutes, stirring carefully initially to avoid breaking the meatballs up. They will become more robust to stirring as they cook.
Serve meatballs on a bed of rice.
I prefer to chop the onions finely. My son and I also like our curry a little on the hot side. The above quantities of curry power produce a flavourful but not too spicy result, but it is a personal preference, so if you are not familiar with curry start easy on the quantities and taste it as it cooks, adding more if desired.
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|Serving Size: 1 Serving (442g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 117 (47%)|
|Amt Per Serving||% DV|
|Total Fat 13g||17 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 528.8mg||163 %|
|Sodium 267.9mg||9 %|
|Potassium 302.7mg||8 %|
|Total Carbohydrate 16.3g||5 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 14.4g|
|Protein 17.7g||25 %|
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Calories per serving: 248
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