Serve with: Egg noodles; sprinkle with chopped fresh coriander.
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2003
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.