I need to send out a BIG THANK YOU for this recipe to a good blogger friend, Liz, of My Favourite Pastime – if you have not checked out her blog – do so – at once! This is her recipe and I made it tonight for supper and it was absolutely deliciously delicious with an extra slice of deliciousness on top. It caught my eye because I love meatballs and thought i had tried most versions – but I have never served them like this. Stupendous!
Liz, thank you!
Ingredients for the meatballs
500 gm beef mince
1 medium onion finely chopped – I whizzed mine in my food processor
1 red chilli – deseeded
Thumb size piece of fresh ginger peeled & finely chopped
3 cloves of garlic finely chopped
3 or 4 sprigs of fresh coriander chopped finely
1 tsp garam masala
Pinch of salt
1 slice of white bread whizzed in the food processor into crumbs
1 small egg lightly beaten
Ingredients for the curry sauce
1 medium onion whizzed in the food processor
3 cloves of garlic crushed
Thumb size piece of fresh ginger peeled and finely chopped
3 tbsps of Thai Red Curry paste
2 tsps of curry powder – how hot is up to you!
400 gm can of chopped tomatoes
250 ml of coconut milk
200 ml of chicken stock
Sour cream or plain yoghurt and some chopped coriander for garnish.
You could also garnish with chopped cashew nuts if you wish.
To make the meatballs:
Pop all the ingredients into a bowl and mix well. I left it all for an hour to mingle thoroughly but you do not need to especially.
With damp hands shape the mixture into balls – I made 16 from my mix which is dandy for 4 folk.
Pan fry them in a little olive oil until brown on all sides then remove from the heat and let them rest.
For the sauce – heat a glug of oil in a wok or large frying pan and gently fry the onions, garlic and ginger for about 5 minutes. Then add the Thai curry paste, stir and fry gently for another minute or two. Then add the curry powder and mix well together.
Add the tin of tomatoes and simmer for 5 minutes stirring now and then. Add the coconut milk and stock and bring to the boil. Reduce the heat and simmer gently for 5 minutes.
Now add the meatballs to the sauce with a slotted spoon, stir carefully to submerge and coat them. Cook over a low heat for 20 minutes – they will be fine for a little longer if you want to have a chat or another glass of wine.
Adjust seasoning – though honestly, mine needed none. I mixed the yoghurt and chopped fresh coriander in a small bowl to serve with it.
I spooned it over plump steaming knolls of saffron basmati rice. And it was the bright side of stunning.