Thai Curry Meatballs

Thai Curry Meatballs with Zucchini

 

Prep time: 15 Min

Cook time: 25 Min

Total time: 40 Min

Source:  Adapted from  Original Dish

 

 

Ingredients

 

• 1 lb. ground beef
• 2 shallots, sliced thin
• 3 cloves garlic, minced
• 2 shallots, thinly sliced
• 2 garlic cloves, minced
• 1 tbsp minced fresh ginger
• 1 tbsp + 1 tsp fish sauce
• 2 limes, halved
• 2 oz fresh bread, cubed (or use dried breadcrumbs)
• Use your own rice (we used leftover brown rice)
• kosher salt
• vegetable oil
• 2 tbsp red curry paste
• 1 (13.5 fl oz) can coconut milk
• cilantro, sliced scallions, and lime wedge

 

Instructions

 

1. Preheat the oven to 375.
2. While the oven is preheating, place a saucepan over medium heat, add some olive oil and the shallots. Cook for 3 minutes till they are starting to soften. Add the garlic and ginger and sauté for an additional 3-5 minutes, stirring often. Remove from the heat and take half of this mixture to a cutting board to cool.
3. Add the ground beef and the breadcrumbs to a bowl, along with a tsp of salt and pepper, 1 tbsp of the fish sauce. Chop up the shallot/garlic mixture to a small enough dice to add to the beef mixture. Mix well and form as many meatballs as you wish. Do not make them overly large.
4. Bring a cast iron pan to heat over medium high heat, add a splash of oil, then place the meatballs in and begin browning. Don't move them around until you know they have formed a crust - they won't stick this way. Turn and brown for about 10 minutes, then place in the oven for 15 minutes.
5. Back to the saucepan, bring back to heat, add the curry paste and allow this to cook for 3-5 minutes. Add a tsp of oil if needed. Stir well, then whisk in the coconut milk. Bring to a simmer, lower the heat and simmer gently while the meatballs are cooking.
6. To serve, place your rice into a bowl, top with meatballs and spoon the coconut sauce over the top. Garnish with green onions and a bit of cilantro.

 

 

 

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Notes:

Jan 28, 2023

 

I don't think I have ever had one of her recipes that I didn't like. This was really tasty. I would season the meatballs better next time, but it's been asked that this goes into rotation. We baked zucchini slices while the meatballs were baking, so there isn't anything to that, slice, season, and bake.

 

 

All Photographs Copyright Tink's Kitchen and JSGrey