Friday, September 13, 2013

Curry Meatballs

2 eggs
3/4 c. rolled oats
Meatball mixture
1/8 c. milk
1 lb. ground beef
1/2 Tbsp. ginger, minced
1 Tbsp. fish sauce
1/2 tsp. sugar
1/4 c. cilantro, chopped
3/4 tsp. salt
3 cloves garlic, minced
1 tsp. lime juice
dash of white pepper
black pepper, to taste
1/2 Tbsp. curry powder
dash or two of Sriracha sauce
1/2 tsp. coriander
1/2 tsp. cumin
1 Tbsp. coconut oil
Meatballs in the curry sauce

1 can (14 oz.) coconut milk
dash white pepper
1/2 Tbsp. curry powder
1/2 tsp. coriander
1/2 tsp. cumin
1 Tbsp. cilantro, chopped
1 clove garlic, minced
1/2 tsp. ginger, minced
salt and pepper, to taste
1/8 c. lime juice

Hot cooked rice
Sriracha sauce, optional

Meatballs cooking
Combine the eggs, oats, and milk in a large bowl. Let stand 5-10 minutes. Then add in the rest of the ingredients for the meatballs except the coconut oil. Mix it all together. Shape into meatballs, about the size of golf balls.

Heat the coconut oil in a skillet over medium heat. Brown the meatballs on all sides, about 2-3 minutes. It's okay if they are not cooked all the way through. Depending on the size of your skillet, you may have to brown the meatballs in batches. When the meatballs are browned, remove to a paper towel lined plate.

Curry meatballs with Sriracha
In the same skillet, turn the heat to low and add in all the sauce ingredients except the lime juice. Stir it all together. Place all the meatballs in the skillet. Simmer on medium heat for 8-10 minutes, flipping once or twice. Stir in the lime juice.

Serve over hot cooked rice with some Sriracha sauce (if you want it). Enjoy.

Makes about 12-15 meatballs, depending on the size.

Here's a link to the recipe I adapted:

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