Coconut Curry Meatballs
This recipe makes 4 servings
Serve with: Egg noodles; sprinkle with chopped fresh coriander.
Ingredients
- 2/3 cup fresh bread crumbs
- 1/2 cup water
- 1 egg
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 lb lean ground beef
- 1/4 cup chopped fresh coriander
- 2 tbsp minced gingerroot
- 1 onion, finely chopped
- 1 clove garlic, minced
- Sauce:
- 1 can coconut milk
- 1 cup chicken stock
- 2 tbsp lime juice
- 1 sweet red pepper, chopped
- 1 tbsp mild Thai red curry paste or yellow mild Thai curry paste or mild 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.
Source : Canadian Living Magazine: March 2003
- Keywords : Main Course; Skillet; Ground beef; Bread crumbs; Red pepper; Onions; Coconut;
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