THAI MEATBALLS IN RED CURRY PEANUT SAUCE
Smothered in a rich and flavourful red curry, coconut, peanut sauce these fast and easy Thai Meatballs will leave you feeling warm and cozy.
Provided by Andrea Mut
Categories Main Course
Number Of Ingredients 20
Steps:
- Preheat the oven to 450°F
- In a large bowl, mix together all the ingredients for the meatballs and mix gently with your hands or a spoon.
- Shape into approximately 1 tbsp sized balls and arrange on a parchment lined tray.
- Bake in oven for 10 minutes or fry in batches in a skillet until browned. If oven baked they won't brown as much but you can cook them all at once to save time.
- While the meatballs are baking or frying start the sauce by adding the red curry paste to a large saucepan or saute pan heated over medium-high heat. Stir and fry for one minute.
- Add both cans of coconut milk, peanuts, baked or fried meat balls, and lime leaves, if using, or grated lime zest. Bring to a boil then turn down the heat and simmer for 5 minutes or until the sauce is thickened slightly.
- Add the stock, brown sugar, fish sauce, soy sauce, lime juice, peas and red pepper slices. Let simmer 5 more minutes.
- Remove from heat and add reserved basil and cilantro leaves. Serve with Jasmine rice or noodles of your choice and fresh lime wedges.
MEATBALLS IN PEANUT CURRY SAUCE
Thick canned coconut milk tames the fire in this curry. The brand Chao Koh is recommended because it develops a thick, creamy layer on top if you don't shake the can before opening it.
Provided by Barbara Hom
Categories Appetizers
Yield Yields 32 to 40 meatballs.
Number Of Ingredients 12
Steps:
- Put the flour on a plate. Put the beef in a bowl, sprinkle with the salt and pepper, and mix well. Shape the beef into small, firm balls about 1 inch in diameter; you'll get 32 to 40. Roll the meatballs in the flour, dusting off the excess.
- Line a plate with paper towels. In a wok or frying pan, heat the oil on high until it's hot. Fry the garlic until browned, about 1 minute; remove and set aside. Add the meatballs and sear them on high heat, stirring and tilting the pan, until they're browned evenly and cooked through, about 5 minutes; do this in batches, if necessary. Using a slotted spoon, transfer the meatballs to the paper towel-lined plate to drain.
- If no oil remains in the pan, add 2 tsp. and fry the red curry paste so it releases its aromas, about 2 minutes, stirring with a wooden spoon to prevent sticking. Add the reserved garlic and the solidified coconut milk and then stir in the peanut butter. Cook and stir to get a smooth, uniform consistency, about 1 minute. Taste and add fish sauce, sugar, or more curry paste to taste; the sauce shouldn't be too sweet.
- Return the meatballs to the pan with the sauce and simmer over low heat until they're hot, about 2 minutes. Transfer to a serving dish and garnish with the mint or basil sprinkled on top.
Nutrition Facts : ServingSize 8, Calories 50 kcal, Fat 30 kcal, SaturatedFat 2 g, TransFat 3.5 g, Carbohydrate 3 g, Protein 3 g, Cholesterol 5 mg, Sodium 110 mg, UnsaturatedFat 1.5 g
AWARD WINNING MEATBALLS IN PEANUT SAUCE
Marvel over these meatballs while watching (hopefully) Black Panther at the Oscars. The movie is taken place in a fictional African country. I came up with these tasty morsels using spices of the regions. Break out the fondue or wrap in lettuce. These will leave an impression just as the movie did! ;) Geniet!
Provided by Rita1652
Categories Meat
Time 45m
Yield 34 meatballs, 6-8 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees. Place bread crumbs in a large bowl top with 1/2 and 1/2 soak five minutes.
- Add the rest of the meatball ingredients and mix well.
- Make golf size balls.
- Mix flour and paprika together.
- Coat balls in flour mixture.
- Place on a parchment lined cookie sheet and bake in preheated oven for 15 minutes.
- Sauce:.
- Meanwhile heat oil in a large pan.
- Saute onions, garlic, ginger five minutes.
- Add rest of sauce ingredients except parsley and simmer 5 minutes.
- Add baked meatballs and simmer 5 minutes this sauce with extra broth or water.
- Garnish with parsley.
- Can be eaten with toothpicks or placed in lettuce as wraps.
GROUND CHICKEN MEATBALLS WITH SWEET PEANUT SAUCE
Serve these ground chicken meatballs as an appetizer or alongside rice and stir-fried veggies.
Provided by Kemberli Paes
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- Mix chicken, cilantro, bread crumbs, onion, garlic, salt, and pepper; roll tablespoonfuls of the mixture into balls.
- Heat oil in a skillet over medium heat. Add meatballs and cook until no longer pink in the center, 6 to 8 minutes.
- Mix peanut butter, sesame oil, sugar, and soy sauce together in a microwave-safe bowl. Microwave until sauce is heated through, about 1 minute.
- Toss meatballs with 1/2 of the sauce. Sprinkle with peanuts. Serve with toothpicks and remaining sauce for dipping.
Nutrition Facts : Calories 502.2 calories, Carbohydrate 20.8 g, Cholesterol 65.8 mg, Fat 32.6 g, Fiber 2.1 g, Protein 33.1 g, SaturatedFat 5.5 g, Sodium 1233.2 mg, Sugar 12.1 g
THAI MEATBALLS IN A TOMATO COCONUT CURRY SAUCE
These Thai-inspired meatballs are packed with bright and aromatic flavors and simmered in a fragrant tomato coconut curry sauce. While not a true Thai curry, I love experimenting with Thai ingredients and reinventing dishes. Serve over jasmine rice or rice noodles.
Provided by France C
Categories Trusted Brands: Recipes and Tips Hunt's
Time 1h55m
Yield 6
Number Of Ingredients 14
Steps:
- Combine pork, fish sauce, garlic, ginger, lemon grass paste, cilantro, and peanut oil in a mixing bowl. Mix well. Refrigerate at least 1 hour to blend flavors.
- Shape pork mixture into 1 1/4-inch meatballs. (Mixture should yield approximately 34 to 36 meatballs.)
- Heat 1 tablespoon peanut oil in a large skillet over medium heat. Cook meatballs in batches, giving the pan a shake occasionally. Turn meatballs until brown on all sides and cooked through, approximately 14 to 16 minutes. Remove meatballs to a bowl.
- In a large saucepan, heat remaining 1 tablespoon oil over medium heat. Cook onion until translucent, 5 to 6 minutes. Add tomatoes and bring to a simmer. Stir in curry paste. Cover and simmer over low heat until sauce begins to reduce, 20 to 25 minutes. Remove from heat and cool slightly.
- Process sauce with an immersion blender until smooth. Stir in coconut milk and adjust taste by adding additional salt if needed. Return meatballs to sauce and simmer for an additional 5 minutes, or until warmed through.
- Garnish with cilantro if desired.
Nutrition Facts : Calories 381.2 calories, Carbohydrate 8.8 g, Cholesterol 73.5 mg, Fat 29 g, Fiber 1.7 g, Protein 22.1 g, SaturatedFat 12.5 g, Sodium 716 mg, Sugar 5.4 g
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