2) Heat a large non-stick skillet over medium-high heat and add the oil. Fry the meatballs on all sides until browned and then reduce the heat to low and continue to cook until the meat is cooked through, about 8 to 10 minutes. Keep warm.
For the curry sauce:
1) Place a large skillet over a medium-high heat, add the oil and then the garlic and chilli. Saute for 1 minute and then add the spices and toast for 10 seconds. Stir in the tomato puree and then add tomatoes and red wine and leave simmer for about 5 to 10 minutes.
2) Add the warm meatballs to the sauce and stir gently to coat well with sauce. Serve with rice.