Coconut Curry Meatballs from Vicki Delany

 An interesting twist on meatballs for someone who’s looking for something different for dinner one night.  I served this with rice, but noodles should work as well.

They were tasty and I’d encourage you to give it a try, if you like, but as for me, I think I prefer my meatballs in proper tomato sauce over pasta.

Coconut Curry Meatballs

Ingredients:

2/3 cup bread crumbs

1 egg

2 cloves garlic, minced

½ tsp each salt and pepper

1 lb lean ground beef

2 tbsp dried coriander

2 tbsp ginger, minced

1 tbsp oil

1 onion finely chopped

1 400 ml can coconut milk

1 cup chicken stock

2 tbsp lime juice

1 sweet red pepper, chopped

1 tbsp red curry paste

Directions:

For the meatballs.  In a bowl combine bread crumbs, egg, half the garlic, salt and pepper, beef, coriander and ginger. Add ½ cup water and mix until combined.

Form into balls. Heat oil in saucepan and add meatballs.  Cook until browned.   Transfer cooked meatballs to a plate.

Sauce: Add onion and remaining garlic to pan and sauté over medium heat, stirring often, for about 3 minutes.  Add coconut milk, stock, lime juice, red pepper, and curry paste. Simmer for about 25 minutes.

Add meatballs to the sauce and continue to simmer for another 20 minutes. Serve over rice or noodles.

 

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