Meatballs in Coconut Curry Sauce

How Hot Should it Be?

Meatballs in Coconut Curry Sauce myfavouritepastime.com_7828Are you the sort of person who goes out for lunch or dinner, orders a curry and says, “extra, extra, mild, please”? I do that all the time. On a good day, I might just say “mild please”. One day I went out to a Chinese restaurant in Ghana, and said “medium please” It was ‘medium’ indeed because I cried and sniffled and gulped water throughout dinner. That extra kick of chilli from mild to medium ruined my evening.

Meatballs in Coconut Curry Sauce myfavouritepastime.com_7749But if you say extra, extra mild, are you still eating curry? What is the definition of curry? Is it the chilli that makes the curry or is it the blend of all the spices added to it? According to Wiki, curry is the generic English term employed in Western culture to denote a wide variety of dishes with more or less complex combinations of spices and/or herbs, usually, but not invariably including fresh or dried hot chillies. (So not all curries have chillies, thank God!).

Meatballs in Coconut Curry Sauce myfavouritepastime.com_7829I used Sharwood’s Thai Red Curry Paste. I had never heard of it before but was attracted by the packaging and the colour of the product. It’s very mild, there’s no trace of chilli in it, whatsoever. If you are looking for something with a little kick, then try another brand. The curry powder I used is also extra, extra mild. No trace of chilli. Hey, I wanted to enjoy my meal, in one piece (not in pieces). I made the meatballs from scratch (you can buy some if your prefer) and substituted the chilli pepper with capsicum (LOL). It did smell like chilli but tasted like capsicum (bell pepper) of course. I also added coconut milk. My kids loved this curry sauce and there was no sniffling or gulping of water. If you make the sauce, adjust the chilli pepper to suite your palate, or just omit it. Hope you enjoy it!

  • Ingredients for the meatballs
  • 500g (1lb 2oz) minced beef or pork, or lamb
  • 1 medium onion, grated or finely chopped
  • 1 red chilli, deseeded and finely chopped (I just used red capsicum, use your favourite chilli)
  • 2 teaspoons grated stem (fresh) ginger
  • 3-4 cloves garlic, crushed
  • 2 tablespoons fresh cilantro (coriander) finely chopped
  • 1 teaspoon garam masala
  • ¼ teaspoon salt or to taste
  • ½ teaspoon freshly ground black pepper or to taste
  • 50g (1⅓ cups, 2oz) fresh white breadcrumbs ( I placed 1½ medium slices of bread in a chopper)
  • 1 small egg lightly beaten
  • 1 tablespoon olive oil 

Meatballs in Coconut Curry Sauce myfavouritepastime.com_7119Ingredients for meatballs

Meatballs in Coconut Curry Sauce myfavouritepastime.com_7124To prepare meatballs: place all the meatball ingredients except the olive oil into a mixing bowl and mix thoroughly with your hands.

Meatballs in Coconut Curry Sauce myfavouritepastime.com_7130Wet your hands and shape the mixture into small balls. I made 42 balls, the number you make will depend on the size

Meatballs in Coconut Curry Sauce myfavouritepastime.com_7137Place in a roasting pan, drizzle over olive oil and bake for 15-20 minutes  at to (220°C) (425°F) or you can just shallow fry in a pan, over medium heat until well browned on all sides. I shallow fried mine. Please suit yourself.

  • Ingredients for the curry sauce
  • 2 tablespoons coconut oil or olive oil
  • 1 medium onion finely chopped
  • 3 cloves garlic, crushed
  • 2 teaspoons stem (fresh) ginger grated
  • 3 tablespoons ready-made Thai red curry paste
  • 2 teaspoons curry powder
  • 4 tomatoes, chopped or 540ml (19 fl. oz) can diced tomato ( my chopped, fresh tomatoes weighed 430g)
  • 200ml (⅔ cup, 7fl oz) coconut milk
  • 200ml (⅔ cup, 7fl oz) chicken or beef stock
  • Salt and pepper to taste
  • 1 tablespoon thick plain yoghurt (or sour cream)
  • ¼ cup cilantro (coriander) chopped
  • 3 tablespoons cashew nuts, lightly toasted and coarsely chopped, for garnishing

Meatballs in Coconut Curry Sauce myfavouritepastime.com_7144Please always remember to assemble all ingredients before you start

Meatballs in Coconut Curry Sauce myfavouritepastime.com_7147 Heat oil in a large frying pan (skillet) over medium heat. Add the onions, ginger and garlic and cook, stirring (4-5 minutes) or until slightly browned. Then add curry paste and cook for 1-2 minutes,

Meatballs in Coconut Curry Sauce myfavouritepastime.com_7152_2 then add curry powder and stir until thoroughly mixed.

Meatballs in Coconut Curry Sauce myfavouritepastime.com_7156Add the diced tomatoes and cook, stirring occasionally, for 5 minutes, over gentle heat

Meatballs in Coconut Curry Sauce myfavouritepastime.com_7162Add the coconut milk and stock and bring to the boil. Reduce the heat and simmer gently for five minutes.

Meatballs in Coconut Curry Sauce myfavouritepastime.com_7166Add the meatballs to the sauce, stir carefully to coat and simmer in the sauce for 20 minutes or until meatballs are cooked through.

Meatballs in Coconut Curry Sauce myfavouritepastime.com_7176Adjust seasoning. Add the yoghurt and coriander, stir and serve immediately with some steamed basmati or other long grain rice or pasta. Garnish with cashew nuts and some coriander leaves.

Meatballs in Coconut Curry Sauce myfavouritepastime.com_7831

I enjoyed eating these meatballs

Meatballs in Coconut Curry Sauce myfavouritepastime.com_7860Mine were not chilli hot, but still, I loved them

Meatballs in Coconut Curry Sauce myfavouritepastime.com_7752I served mine with some steamed basmati rice. It was delicious!

Meatballs in Coconut Curry Sauce

Preparation time: 30 minutes: Cooking time: 60 minutes; Makes: 30-45 depending on size (I made 42).

Ingredients for the meatballs

  • 500g (1lb 2oz) minced beef or pork, or lamb
  • 1 medium onion, grated or finely chopped
  • 1 red chilli, deseeded and finely chopped (I just used red capsicum, use your favourite chilli)
  • 2 teaspoons grated stem (fresh) ginger
  • 3-4 cloves garlic, crushed
  • 2 tablespoons fresh cilantro (coriander) finely chopped
  • 1 teaspoon garam masala
  • ¼ teaspoon salt or to taste
  • ½ teaspoon freshly ground black pepper or to taste
  • 50g (1⅓ cups, 2oz) fresh white breadcrumbs ( I placed 1½ medium slices of bread in a chopper)
  • 1 small egg lightly beaten
  • 1 tablespoon olive oil

Ingredients for the curry sauce

  • 2 tablespoons coconut oil or olive oil
  • 1 medium onion finely chopped
  • 3 cloves garlic, crushed
  • 2 teaspoons stem (fresh) ginger grated
  • 3 tablespoons ready-made Thai red curry paste
  • 2 teaspoons curry powder
  • 4 tomatoes, chopped or 540ml (19 fl. oz) can diced tomato ( my chopped, fresh tomatoes weighed 430g)
  • 200ml (⅔ cup, 7fl oz) coconut milk
  • 200ml (⅔ cup, 7fl oz) chicken or beef stock
  • Salt and pepper to taste
  • 1 tablespoon thick plain yoghurt (or sour cream)
  • ¼ cup cilantro (coriander) chopped
  • 3 tablespoons cashew nuts, lightly toasted and coarsely chopped, for garnishing

Preparation method

  1. Preheat the oven to (220°C) (425°F) or just shallow fry the meatballs in a non stick pan, over medium heat.
  2. To prepare meatballs: place all the meatball ingredients except the olive oil into a mixing bowl and mix thoroughly with your hands.
  3. Wet your hands and shape the mixture into small balls. Place into a large roasting tin, drizzle over the oil and stir, gently to coat. Bake for 15-20 minutes, or until the meatballs are golden-brown or you can just shallow fry in a pan, over medium heat until well browned on all sides. I shallow fried mine. Please suit yourself.
  4. For the curry sauce: Heat oil in a large frying pan (skillet) over medium heat. Add the onions, ginger and garlic and cook, stirring (4-5 minutes) or  , until slightly browned. Then add curry paste and cook for 1-2 minutes, then add curry powder and stir until thoroughly mixed.
  5. Add the diced tomatoes and cook, stirring occasionally, for 5 minutes, over gentle heat
  6. Add the coconut milk and stock and bring to the boil. Reduce the heat and simmer gently for five minutes.
  7. Add the meatballs to the sauce, stir carefully to coat and simmer in the sauce for 20 minutes or until meatballs are cooked through. Adjust seasoning. Add the yoghurt and coriander, stir and serve immediately with some steamed basmati or other long grain rice. Garnish with cashew nuts and some coriander leaves.

myfavouritepastime.com 

These meatballs have been made by the following:

  1. Ngansequitur (Where crafts, food and life make an appearance)

Last updated 5 November 2013

 

 

134 thoughts on “Meatballs in Coconut Curry Sauce

  1. Hi, Liz. How are you? 🙂

    I’ve been dreaming of this lately. 😀 I don’t know if I asked this before, but I will ask again just in case – is it okay to omit the red curry paste and use only the curry powder? I don’t think I can find the red curry paste. Thanks, Liz.

    Have a safe day! xx

    1. Hi there,
      you know what? you can add whatever paste you have at hand or just add curry powder + any other ingredients that suit your palate. I know when I can’t find the Thai curry paste, I have added tikka masala spice or green curry paste or tandoori masala paste and it still tasted nice. We had snow this morning but now it’s shining and lovely. Have a pleasant Sunday!!!!
      Liz

    1. […] is a recipe provided by Liz over at My Favorite Pastime. Liz was on a meatball making streak and I’m still working to catch up on her recipes. […]
      Thank you so much for mentioning and making the meatballs. Have a wonderful week!
      LIz

    2. […] is a recipe provided by Liz over at My Favorite Pastime. Liz was on a meatball making streak and I’m still working to catch up on her recipes. […]

      Thanks for trying the meatballs! You made my day!
      Liz

    1. […] this case peanut butter and cashew nuts. Earlier on I made some Date and Cashew Muffins, then some Meatballs in Coconut Curry Sauce (garnished with cashew nuts), then Lentil Carrot Soup with Meatballs and now the cashew nuts have […]

    1. […] make a perfect appetizer! The recipe is great, check out these meatballs in coconut curry sauce at My Favourite Pastime. I made them with lamb and the sauce was superb. Should you have any left, put a stick on them and […]

      Hey Mama D,
      I have just been wallowing in your blog…now I see who the mysterious picnic time is. LOL I kept on wondering, who is this??? I am so glad you made the meatballs with lamb and loved them. You’ve made my night!!!
      I am dropping my son for late BB practice right now. Will be back to read your post on picnic time. I loved the photos. Have a great evening!!!
      LIz

  2. I’m definitely going to make this for my fiancé. He is totally one of those who asks for dishes ‘extra mild’. For myself, Thai food is my absolute favourite, and I am partial to a generous amount of spice. My fiance, being so lovely, will insist we visit Thai restaurants… Although I’m sure that most of the time his taste buds would be happier with a big portion of pub grub! I solve this dilemma however by making sure dishes are made mild and chillis are left out altogether! This recipe I’m sure he will love, as we’ve recently discovered that currys with coconut milk in can easily be made milder. Thanks for the culinary inspiration!

    1. Hi there,
      Thanks so much for visiting my blog and for leaving me a message. I’m glad to hear that your fiancé loves curries ‘extra mild’ like me. I dread chilli hot food, because that makes me spend more time cursing about the chilli rather than enjoy the food. I love Thai food too, and Indian and many other cuisines from around the world. I hope he enjoys the dish when you get round to making it. I wish you a wonderful week and hope to see you around, again. Best wishes
      Liz

    1. Hi there,
      Me too. I love extra, extra, extra mild, but there are those rare moments when I actually eat hot food, but it’s very rare indeed. Have a wonderful weekend!
      Liz

  3. Goodness no! I love my spice! I like my mustard to be peak-spice, a-la full-strength horseradish; and I like my curry to be hot enough to turn my face red and cause me to sweat while eating! At least, when the dish calls for it. And when mild is the right flavor, that works too!

    1. Hi Chef,
      I love spice too, but not chilli. I have never developed a palate for it. I like to enjoy my food in one piece, without sweating (LOL). I admire those who eat hot food, sweat, turn red and still enjoy it. Enjoyment is relative. Thanks so much for making me laugh. I enjoyed reading your comment.
      Best wishes,
      LIz

      1. My pleasure! Like you, enjoyment is relative for me. I don’t add hot sauce to a dish that’s intended to be eaten without it – I’m not one of those who carries it around with me everywhere I go… But I definitely enjoy it when it’s supposed to be there!
        Looking forward to more from you Liz!

    1. Please note that I do not accept re-blogs from blogs whose owners chose to be mysterious. Kindly remove my posts from your blog. In any case you are over-reblogging my posts!!!!

    1. Hi,
      I love meatballs too. I am happy to hear you enjoyed perusing the blog. I enjoyed browsing yours too. I hope you’ll enjoy the meatballs. We loved them. Have a great weekend. xoxo to the boys!
      Liz

    1. Hi Randy,
      How are you after such a long time. Sorry all your comments were in my spam queue so I didn’t see them right away. Thanks for passing on the recipe for beef stir fry. I shall definitely try it because i love coconut and I’m a carnivore. I wish you a fantastic weekend. Best wishes.
      Liz

  4. I tried a modified version of this for dinner. Very good recipe and the step-by-step directions came in very handy!
    Being vegetarian and kind of lazy, made the following changes to the recipe:
    * used Costco’s zucchini cake for the ‘meat balls’ (couldn’t find Veggie Patch’s veggie meatballs)
    * added a tbsp sugar to the curry / gravy
    This recipe goes to my collection… to be tried again when friends come over for a meal!!

    1. Hi there Dilip,
      Thank you so much for trying the modified version of this recipe for your dinner. I am so glad you found the step-by-step directions useful, because it does take lots of time and energy to post the steps. I always find photos useful especially when I’m trying out a new recipe. I would love to try the Costcos’s Zucchini cake the next time I go shopping. Thanks for adding the recipe to your collection. I’m really excited to hear that it deserved a place in your collection. Have a wonderful end of week!
      Liz

  5. Hi Liz, it’s midnight here and the meatballs are looking extremely inviting. Upon reading that you didn’t enjoyed your meal in Ghana due to the hotness level, I felt compelled to share with you that drinking something that contains milk helps cut the heat. I usually get a thai milk tea when I have thai food and lassi when I have indian food 🙂 They are very reliable “firefighters”. Good luck!

    1. Hi Berenice,
      I am so sorry I’ve taken so long to respond. Life sometimes gets so busy, the blog is just set aside. Thanks for complimenting the meatballs. Next time I eat hot food, I shall remember to drink a glass of milk. I love lassi.It’s one of my favourite drinks. It’s always so refreshing. I shall remember the “Firefighters” for sure. Thanks, once again. Wish you a wonderful weekend!
      Liz

    1. Hi Sheila
      Omg Sheila, did you make the meatballs? I am so excited to hear you loved them. When are we chatting on phone? or Skype? I am missing you….Hope to talk to you soon. Take care!!!
      Liz

  6. Dear Liz,
    I made this tasty winning recipe yesterday & both my husband & I loved it so much! it was a very fragrant dinner! Mu husband likes it hot & I like it medium-hot! Xxx

    1. Hi Sophie,
      I hope you were able to balance the hot vs Medium-hot. I am an extra, extra, extra mild person. Thanks so much for trying and for loving it so much. YOU HAVE MADE MY DAY! I wish you a wonderful week, ahead!
      Liz

  7. Fantastic dish! Definitely going to try this – it is what I love about this world of blogs – coming across a recipe you have never thought of or tried – love meatballs – love curries – love making both – never thought of combining the two! Inspired! Thank you!

    1. Hey Keith,
      You really went on a long summer break, but I’m glad to see you back, in one piece. Thanks for you kind words, Keith, my favourite pastime has missed seeing you around. Now you have a chance of combining the two. I look forward to seeing some curry meatballs on your blog. Best wishes!
      LIz

  8. As we Americans say “I’m all over this recipe”! Oh yeah – “pinning” it!! I live in Massachusetts (Northeastern USA) in a rather small city, so we don’t have lots of Curry Restaurants but, luckily, there’s a fabulous one not far from my home. Actually – I should head there today for there lunch buffet!

    1. Hi Cecile,
      Thanks so much for pinning this too! I also live in a small city without too many Curry Restaurants. I hope you enjoyed your lunch buffet. Thanks so much for visiting me. Hope to see you again? Have a lovely weekend!
      Liz

  9. Ok, I like it medium-hot. I even ask for extra chopped chillies sometimes. Having said that, stinging/burning your mouth is not on. It’s an acquired taste. I like the sound of your recipe.

  10. Hello Liz! If these meatballs have generated so many comments that’s because they really look delicious! Thank you for sharing this recipe. I’ve just discovered your blog, and all your recipes look delicious. Bravo!

    1. Hi Catherine,
      They just don’t look delicious, Catherine, they taste awesome. Thank you so much for complimenting the meatballs and all my recipes, and for visiting me. I really appreciate the kind words. Such words motivate me to keep on blogging. I wish you a fabulous week. Best wishes!
      Liz

  11. Liz, I am going to send this post to a friend. He once made me meatballs with raisins in it. I think he would love to try this recipe! 😀

    1. Hi Hari,
      Long time no see. How have you been? It’s nice to see you after a brief silence. I hope your friend will like the recipe. I didn’t add a lot of chilli in mine, but he can adjust it to suit him. Thanks for popping by. I wish you a fabulous week. Maybe your week has even started by now. Are you going to the market today? Have a lovely day as well. Best wishes!

      1. Hi Liz,
        I’m enjoying my off day today. 😀
        I have not decided what I am going to do. I think I’ll just have a relaxing day with books and teas. Maybe I’ll go to the mall. It is less crowded on Mondays, meaning I can shop without worrying about the long queue on the cashiers. 😀

        1. Hi Hari,
          I can understand when you talk about queues. I have just read that Indonesia is the fourth largest country in the world, and most people live on the Island of java. What is a Javanese? and what language do they speak? I keep on learning more and more about your country. By the time I come there, I shall be an expert in my own making (LOL). I hope you enjoyed your day at the mall Hari. I love going to the mall on Mondays too, here. It has less people although it’s never crowded except a few weeks before Christmas. Enjoy your evening.
          Liz

        2. Javanese and Balinese people are, in some way, the most richly cultured people among all Indonesian tribes (there are hundreds of tribe in Indonesia). Their languages, arts and everything seem to be the most “civilized” ones.They are very philosophical and mystical.
          I think it is very fair to call Java as the “Ancient Rome” of Indonesia (with all due respect to all other islands and tribes). The classic/ traditional civilization of Java Island really, really stood out. 😀

        3. Thank you for explaining to me. You’ve made me have a better understanding of Java and now I know it’s the Ancient Rome of Indonesia. Have a wonderful day. Best wishes!

  12. Oh my, this looks incredibly delicious! The curry looks mild – perfect for the little ones. I’m thinking of substituting meat for tofu for a week night dinner. Thanks for the recipe and step by step. 🙂 Will let you know how my attempt goes! 🙂 xxx

    1. Hi Miss Winnie.
      I have missed seeing you. You know how I love your name. Thanks for complimenting the curry and wish you all the best in substituting the meat for tofu. I hope you’ll enjoy the meal. Today is so cold. I am sitting next to a fire, though it’s starting to get too warm for my liking. Have a wonderful week!

  13. I know what you mean about ordering “heat” when out. There was a time when something as mild as the cocktail sauce served with a shrimp cocktail would have me wiping beads of sweat off of my brow. I’ve come a long way since then and have grown to like spice in my dishes, though I doubt I’ll ever order something “hot” in a Thai restaurant. I do like the sound of your curried meatballs, Liz. It may take a little adjustment eating meatballs with rice and not pasta but I’ll manage. 🙂 Thanks for sharing your recipe with us, Liz. Hope you’re having a great weekend.

    1. Hi John,
      You always make me feel like a culprit because you always visit my blog before I reach Chicago. It’s always a pleasure to see you, though. I never imagined someone like you would love spice in his dishes. I think I’ll always remain in the ‘extra mild corner’ coz my hubby doesn’t like any chilli at all so it’s kind of difficult to progressively ingest hot food because I’d have to cook two pots of food…sigh.
      The curried meatballs were extra mild and the next day I ate the left overs with PASTA, John, so no excuse for you. I found them great with pasta too. I have tried everything under the sun with pasta and it always works for me. (I’ve even eaten pasta with fried spicy cabbage-it’s damn good).
      Thanks for popping by, John, and thanks for always being so gracious. My warm regards to Max, as always. I am enjoying my weekend (we watched 3 movies). Today is laundromat day (LOL), I never bought the washer. Best wishes, John!

    1. Thank you so much for loving it. I totally never learnt how to chew chillies and I am not about to start now. I love it spicy but never chilli. I have to check out the beef enchiladas. Have a lovely Sunday. Best wishes!

  14. I love things extra spicy 🙂 but there definitely doesn’t have to be a lot of chili in something to make it a “curry”. In the part of India I’m originally from, our curries are really mild and use a lot of yogurt and coconut milk which mellows out the spice. Your curry looks great! Have a lovely weekend 🙂

      1. Thanks. I shall do a little reading. Did I see the word Kerala in “A god of small things” by Arundhati Roy? I loved reading that book, but that was two years ago. Thanks so much. Glad to know you’re from Kerala!
        Liz

    1. Hi,
      Thanks so much for reinforcing that “curry” doesn’t mean chilli. A lot of people just associate curry with chilli. Have you posted some of those mild curries from your part of India? I would love to try the mild ones, please. Have a lovely weekend too!
      Liz

      1. Yes you’re right, ‘God of Small Things’ is set in Kerala! I’ve posted one with yogurt but have been meaning to put up some more so will do that soon 😉 hehe thanks for the push!

        1. Thanks for confirming that. I loved reading that book and the moment you said Kerala I remembered the book. I had borrowed it from the library so I don’t have the copy any more. I have seen the curry I assume you’re talking about and I’ve gone through quite a few recipes on your blog. They are simple and I love simple things. One of these days I have to try one or two of those recipes. I’ll print them right now so I don’t forget. Thanks so much and enjoy your Sunday. It was nice chatting to you!

    1. Hi there,
      I love to try every food under the sun, so I would not mind the Italian or Mexican ones too. Do you have the recipes? please pass on or link me if you do. You should try the Indian ones too. They are lovely. Wish you a fantastic weekend!
      Liz

  15. Liz your recipes take my breath away! You are the cook I aspire to be and you inspire me greatly. I have adapted one of your cake recipes into gluten and sugar free muffins. I’ll be posting within a few days and I will link back to your homepage and the recipe page. Thank you for being you Liz.

    1. Hi Vicki,
      Omg what a lovely thing to say. I have laughed so hard…and I am so happy to be taking your breath away, how kind of you. I hope the recipe you adapted worked well for you. I look forward to seeing the end product. Thanks so much Vicki. You are very special to me too. Have a wonderful weekend!
      Liz

  16. Oh wow…meatballs+curry…this looks amazing ! When I cook a curry, I use Patack’s paste…(I don’t know if Sharwood is available in France). Anyway, your pictures make me hungry ! Thanks for sharing, Liz, have a nice weekend !

    1. Hi Sylvie,
      I love blogging because I always learn new things from others. I shall google Patack’s paste and see. Sharwood’s is British and it’s very mild. Great for people like me! Have a lovely weekend, too, Sylvie.
      Liz

    1. Hi Glenda,
      When I was younger it was the same. I had it extra, extra mild. A little spice, especially turmeric, cinnamon and some garlic is good for you. Thanks, and have fabulous weekend, spice-less!
      Liz

    1. Hi there gal,
      Extra, extra mild for me, please. Medium is for the toughies. Please give me your mom’s chicken curry recipe. I have to eat some chicken curry next week, with Naan perhaps? Thank you so much for complimenting. The kind words keep me going when I think of giving up. Have a lovely weekend!
      Liz

      1. I think if deleting this blog every other day. As for the chicken curry recipe, I’ve never cooked it myself and my mom never writes down recipes. She learned to cook when she was a child. It’s all in her head. She makes some if the best dishes!

        1. Never mind. I think I can find some on google. I always prefer “Mums” recipes, if available, because they’ve been tested and tried for years. Thank you so much for chatting with me. I wish you a lovely week, ahead!

  17. DH is bugging me to make this! Your pictures sent him right over the edge! Will have to chase down some coriander to make it as perfect as yours! It looks fabulous. That will teach me to show him your delicioso dishes!!!

    1. Hi there Dorrie Anne,
      Have you made the meatballs yet? I’m glad the pictures did the trick. I have loads of coriander (ground and fresh leaves) in stock right now. I just had to find something to reduce stock and hence the meatballs. I loved them, so much. Hope you’ll both love them too. Enjoy your lunch or dinner, whichever it will be. Have a fabulous weekend.
      Liz
      P/S Virtual Hugs!!!

  18. I’m the one always asking for extra extra Hot & even when brought to me I need more pepper! Great recipe. I make similar but without yogurt. I’ve been meaning to start adding yogurt. after reading your post i think i shall try! 😉

    1. Hi,
      I wish I could ask for extra, extra hot too and add more pepper like you. I really admire people who can crunch green chilli without wincing. Yoghurt does add an extra twist to the taste. Try it. I am sure you’ll like it. I enjoyed talking to you. Have a lovely weekend!
      Liz

    1. Hi gal,
      You’ve been cooking and cooking so many lovely things…I wish I could eat like you. Meatballs are my fav too..with mild chilli. Extra, extra, extra mild, thanks. Have a lovely weekend! Ours is very sunny today. Love it!
      Liz

  19. We eat curry quite often. One of my favorites is with lamb meatballs so this is perfect for me! My husband and I LOVE spicy. The hotter the better. We tone it down for the kids, though they do week too, Ewan especially likes spicy. We just add extra sauces on our servings to adjust the heat. Enjoy the weekend!

    1. Hi Mama D,
      Glad to know you love your curry hotter. I never developed a palate for hot, let alone hotter. Once my sister made some chicken so hot, it took us one week to eat it. I have never forgotten. One chicken bite, on giant gulp of water and a long pause. Have a lovely and spice-full weekend.
      Liz

      1. The green curry paste is definitely hotter. Once while my husband and I were dating we made some curry with it and added more since we both like it hot. It was beyond HOT! We poured yogurt on the dish and ate ice cream out of the carton for dessert!

        1. That sounds very romantic. A great way to bond and laugh and reminisce in future. My sister made some extra hot chicken that took us one week to eat in little bits. Boy it was beyond hot. I think we threw the last batch. Have a fabulous weekend. Today we’re blessed with some soft, nice sun. I love it coz last night it was down to 3C (37F). We are having some really cold nights now!

  20. Liz, the glazing on the meatballs is gorgeous. I’m afraid if you ate my chili you would cry for a week. I do like my spice, but it sure isn’t to everyone’s liking. My ex fiance hated spice of any kind – even garlic and black pepper. I believe the romance was doomed just because of that.

    Hope your weekend is superb!

    1. Hi Janet.
      Thanks for warning me in advance. If I ever visit you, I would just skip the your chilli dish. I love spices, but not on a daily basis. There are also times when I just boil the food and add salt and pepper. I do love garlic and black pepper and they are part of my daily (almost) diet. Food can actually result in a break up because it’s a daily thing. I completely hear you. Thanks and have a fabulous and spicy weekend!

    1. Hi Jen,
      Mmm thats something I never thought of. If I started at age two then perhaps by now I would be eating it hot. Too late for me though. Good luck with the introduction and wish you a fantastic weekend!
      Liz

    1. Hi,
      LOL. the two year old would definitely eat it and I bet the husband would love it too. Thanks for complimenting. I wish you a fabulous weekend.
      Liz

    1. Hi Beth,
      That is very true and the point of making a nice dish is to taste the flavour. Wow and thanks for confirming that spicy doesn’t mean hot. Thank you. I wish you a lovely weekend!
      Liz

  21. In my youth (where did you go youth), I was brave and enjoyed hot spicy (to a point) of Indian, Mexican or other cuisines. However now, I believe in everything in moderation and like to enjoy other bursts of flavors as well with every bite, which you have exhibited here. The ingredients used are fabulous and I need to give undivided attention to go thoroughly through this recipe, as I cannot wait to make and enjoy it. I am sensing the fragrance of the spices, herbs and don’t know if I can concentrate on anything else today but keep drooling thinking of these meatballs in curry sauce. Thank you for the detailed instruction and the thoughts behind it. Love it, love it, love it!

    1. Hi Fae,
      Thank you so much for your kind words and for the support you give me here and on Facebook. I totally agree with you on moderation, and thats why I tend not to eat bottled sauces with my food. I always tell my kids “Not for me, I want to taste the food, not the sauce”.
      I am happy you think the recipe is a good one. I enjoyed eating the meatballs, but mine weren’t spicy at all. I wasn’t in a spicy mood. But today I had some spicy coconut rice for dinner and I absolutely loved it. Thanks Fae. I wish you a lovely weekend! Best wishes!
      Liz

  22. This looks amazing and I’ve just printed the recipe to make it this weekend. My husband was just saying he wanted to trying making a curry dish and since I love meatballs, this is the perfect combination of curry and meatballs for our Sunday dinner!

      1. Hi Liz, I finally had time to make these meatballs and they are simply delicious! I blogged about it today and linked back to here. Thanks for posting such scrumptious recipes. I can’t wait to try some of your other meatball recipes you’ve been cooking up.

        1. Hi Ngan,
          Thanks so much for making the meatballs. You’ve made my day. Blogging is more exciting when people use the blog to cook. I truly appreciate that you chose to cook from my blog. Have a wonderful week! Best wishes…
          LIz

    1. Hi Jo Ann
      Ha ha. It’s lunch time here. Please send me a two virtual slices of that nice bread you made and I can dip it into the left over curry sauce. I can imagine how good that will taste. Thanks for your visit, Jo. You’re a great and inspiring lady. I love the fresh bakes you make. I always look forward to visiting your blog. Have a lovely weekend!
      Liz

    1. Hi Dorrie Anne,
      I love curry too, except I can’t eat very hot curry, I just prefer it mild. Sometimes I try medium. But this only happens on very rare occasions. Thanks and have a lovely weekend!
      Liz

  23. I’m with you on the extra extra mild. I was happy to see the coconut milk in the recipe. I think it tends to mitigate some of that searing hotness of some curry pastes. I have bought both the red and green and the green is supposedly the hot one. I haven’t used it yet so can’t comment on that. Your recipe is very similar to one I have used for many years and all of our family loves it. One year I got a curried salmon recipe from one sister in law and it too was very good, but I don’t really care too much for salmon so tend not to make it anymore. Our weather has been back to sunny and hot and I have been very busy lately so putting a lot of things on hold – that’s one good thing about cooler wetter weather (I guess) we tend to stay indoors and catch up on things that we relegate to fall and winter weather. Thanks for sharing your recipe Liz, hoping you are having a wonderful weekend coming up.

    1. Hi Sandy,
      It’s always a pleasure to hear from you. Thanks for telling me about the green paste. I shall try it and see how hot it’s. I have never developed a palate for hot chilli, I have tried but failed. The only time I ate chilli was when I was expecting a baby and for nine months I could just crunch and chew the green chilli peppers without flinching. I could drink hot chilli sauces etc. I don’t know what miracle happened then. I always look back and wonder. The weather today is single digits at 9C but feels like 6C because of the wind shield. It too cool, I am just indoors. I read your narration about AAADD, I think I need to educate myself more on this subject. Sounds really scary and yet as you rightfully said, “Growing old is mandatory”, we are all heading there!
      Have a wonderful weekend, Sandy. Best wishes!
      Liz

      1. I’m not trying to promote a product, but I buy the “Thai Kitchen” green curry paste” and it has one of those little red flame symbols on the side indicating spicey hot! And it is!! Green curry is much hotter than red curry because it is usually made with fresh and young green chillies. Still, I think it has a little more flavor than the red, but individual taste will define that. I found a cute “e-card” on Pinterest one day and I like it….it said “I have decided I no longer want to be an adult….if anyone needs me I will be in my couch cushion and bed sheet fort – colouring!” Do you colour by any chance? I could make room for you too…..LOL (Bring cookies!) You have yourself a great weekend too! We are promised sun for a little while longer, then we will send it on eastward.

        1. We have lovely sunshine today. The soft kind that doesn’t burn you. I love it so much, my back is getting some vitamin D right now. I shall look for the “Thai Kitchen” green curry paste. I realized the other one is a British product. And as I mentioned before, it doesn’t really have a strong flavour. You can add five tablespoons and not notice any difference.
          That card sounds hilarious. I haven’t done some colouring in a long time. I used to do it when the kids were a little younger. One of these fine days I shall bring some cookies LOL. Have a great weekend too. I wish this sunshine could last forever!

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