Meatballs in Nutty Coconut Curry

by Liz
Posted on October 20, 2013December 8, 2015

It’s Nutty and Delicious

Three weeks ago, there was a sale for ground beef and I bought a lot of it. I designated the week, “the meatball week” and spent the whole week making different kinds of meatballs. This is one of the recipes I made during that week. The main ingredients for the meatballs are garlic, cilantro (coriander) and ginger, a very simple but tasty combination of ingredients. If you love chilli hot food you can also add finely chopped green chillies to the meatball mixture.

The main ingredients for the curry sauce are: coconut milk, curry paste and crunchy peanut butter. Peanut butter is a great ingredient in soups, stews, cookies and candies. It can also be used to make sandwiches in combination with many ingredients like jelly, jam, chocolate chips, banana, onions, mayonnaise, horseradish and even bacon. I leave it to your imagination. I served the meatballs with steamed basmati rice and some vegetables on the side. It was a simple but unforgettable meal. I have made these meatballs several times after my first trial. I hope you enjoy them too!

Ingredients for Meatballs

500g (1Ib) ground beef/chicken/Pork (I used beef)
2-3 cloves garlic crushed
15ml (1 tablespoon) finely grated fresh ginger
2 tablespoon finely chopped coriander leaves (cilantro)
½ teaspoon pepper or to taste
½-1 teaspoon kosher salt or to taste
1 tablespoons olive or canola oil

Please always remember to assemble all ingredients before you start

To prepare meatballs: place all the meatball ingredients except the olive/canola oil into a mixing bowl

and mix thoroughly and lightly with your hands.

Wet your hands and shape the mixture into small balls. (I made 27 meatballs)

Heat 1 tablespoon oil in a large pan (skillet) over medium to high heat

and shallow fry meatballs until browned on all sides. They should brown fast to avoid toughening.

Set aside on absorbent kitchen paper.

Ingredients for Nutty Coconut Curry

1 tablespoons olive or canola oil
1 large onion finely chopped
3 tablespoons ready made Thai Red Curry Paste
2 teaspoons curry powder
3 tablespoons crunchy peanut butter
250ml (1 cup, 6fl oz) coconut milk
250ml (1 cup 6fl oz) water or stock or add a bouillon cube of your choice
Salt and pepper to taste
2-3 tablespoons chopped fresh cilantro (coriander)

Please assemble all ingredients before you start

For the curry sauce: heat oil in a large non-stick pan (pot), add onions and stir-fry for 3-5 minutes until golden.

Stir in curry paste and cook for 1 minute until fragrant,

add curry powder

and fry until thoroughly mixed.

Stir in peanut butter,

And stir until thoroughly combined

and then stir in the coconut milk and water or stock and bring to the boil. Reduce heat and simmer for 5 minutes.

Add the meatballs to the sauce, stir carefully to coat and simmer in the sauce for 15-20 minutes or until meatballs are cooked through, stirring form time to time.

Adjust seasoning and add chopped cilantro. Serve with steamed basmati rice and some vegetables on the side.

I would make these meatballs over and over again, again because I love peanut sauce and I love coconut too!

We really enjoyed eating the meatballs. I hope you do too!!!