Coconut Curry Meatballs
Serve with: Egg noodles; sprinkle with chopped fresh coriander.
Servings: 4
Ingredients:
-
2/3 cup (150 mL) fresh bread crumbs
1/2 cup (125 mL) water
1 egg
1 clove garlic, minced
1/2 tsp (2 mL) each salt and pepper
1 lb (500 g) lean ground beef
1/4 cup (50 mL) chopped fresh coriander
2 tbsp (25 mL) minced gingerroot
1 onion, finely chopped
1 clove garlic, minced
Sauce
1 can (400 mL) coconut milk
1 cup (250 mL) chicken stock
2 tbsp (25 mL) lime juice
1 sweet red pepper, chopped
1 tbsp (15 mL) red or yellow mild Thai or Indian curry paste
Preparation:
In bowl, combine fresh bread crumbs with water; let stand until absorbed, about 5 minutes. Beat in egg, garlic, salt, pepper, coriander and gingerroot. Mix in beef. Roll by rounded tablespoonfuls into balls.
Brush large nonstick skillet with vegetable oil; heat over medium-high heat. Brown meatballs, in batches, about 5 minutes. Transfer to bowl.
Drain any fat from pan. Add onion and garlic; cook over medium heat, stirring often, for 3 minutes.
Add coconut milk, chicken stock, lime juice, sweet red pepper and Thai or Indian curry paste; simmer, stirring occasionally, until slightly thickened, about 25 minutes. Return meatballs and any accumulated juices to pan; simmer, turning meatballs occasionally, until no longer pink inside and sauce is thickened, about 20 minutes.
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