coriander, turmeric, cinnamon, chili flakes, fresh ginger, lemongrass
low sodium chicken stock
1 can coconut milk
zest and juice of 1 lime
1 small onion, finely diced
garlic, diced
olive oil
1 package ground beef
breadcrumbs
3 tbsp milk
kosher salt/pepper
Instructions
First prepare the meatballs. Saute the onion
and garlic with seasoning in a hot oiled frying
pan for about 5 minutes until soft and lightly
colored, adding the chilli flakes after two
miutes. Place the mince in a large bowl and add
seasoning. Put the breadcrumbs in a separate
bowl and moisten with the milk. Add seasoning,
then stir the breadcrumbs and onion mixture
into the mince and combine well. With wet
hands, shape the mince mixture into balls about
the size of a golf ball. Transfer to a lightly
greased plate or tray and chill for 30 minutes
until firm.
Brown the meatballs in a cleaned oiled pan for 4–5
minutes, turning frequently until nicely colored
on all sides.
Add the coriander seeds, turmeric, cinnamon,
chili flakes, lemongrass and Ginger. Heat
through, stirring, until aromatic, then add the
stock and coconut milk and Bring to a gentle
simmer. Taste and adjust the seasoning as
necessary. Simmer for 8–12 minutes until the
sauce is flavorful and thickened and the
meatballs are cooked through. Add lime
zest/juice and serve hot.
Originally Submitted
12/15/2014
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