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
MEATBALLS IN PEANUT CURRY SAUCE
I generally don't care for cocktail meatballs, but these are pretty adicting and out of the ordinary. Love the sauce so much. From an old article in Fine Cooking.
Provided by P48422
Categories Meat
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Place the flour in a shallow dish.
- Mix the beef with the salt and pepper and mix well.
- Make small, 1-inch meatballs- you should get 32-40.
- Toss in the flour, dusting off the excess.
- Line a sheet pan with paper towels.
- Heat up a wok or a large saute pan with the oil until hot.
- Add the garlic and saute briefly, about a minute.
- Remove and set aside.
- Add the meatballs a few at a time and cook, turning them, until browned all over and cooked through, about 5 minutes.
- Do not crowd the pan.
- Transfer to the sheet pan to drain.
- If no oil remains in the pan, add 2 tsp.
- and fry the red curry paste for about 2 minutes to release the flavor, stirring constantly to prevent sticking.
- Add the reserved garlic and the coconut milk, then stir in the peanut butter.
- Cook and stir until the sauce smooths out, about 1 minute or 2.
- Add the fish sauce and stir to combine.
- Taste; adjust the seasonings with more fish sauce, curry paste and sugar, if desired- the sauce should not be very sweet.
- Return the meatballs to the pan with the sauce and simmer over low heat for about 2 minutes to reheat.
- Transfer to a serving dish and garnish with the mint or basil.
Nutrition Facts : Calories 362.4, Fat 26.7, SaturatedFat 12.6, Cholesterol 51.4, Sodium 819.6, Carbohydrate 14.1, Fiber 0.8, Sugar 3.7, Protein 17.4
CHICKEN MEATBALLS AND SPICY PEANUT SAUCE
This dish turned out perfect with my minor additions in order to suit our tastes, adding the optional "heat" of Sambal Oelek, which I would strongly recommend. The coconut milk tends to lessen the intensity of the heat. I did not use low sodium products as originally suggested, but it's an option. Mixture is very wet to work with. You may want to spray your hands with oil to prevent the meat from sticking to your hands. I got 20 medium size meatballs using a 1/8 cup measure. Recipe by: Family Circle Magazine, April 2013
Provided by Chicagoland Chef du
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a large bowl, combine onion*, red pepper*, cilantro, egg, salt, cayenne and 1 teaspoon of the ginger, then add bread crumbs and chicken, combine well with spoon or hands. *I pulsed the pepper and onion in the food processor until fine, then used a paper towel blotting to remove excess moisture.
- Mix well and form into 20 meatballs. I used a 1/8 C measure or medium cookie scoop.
- Add 1 tablespoon of the oil to a large saute pan over medium heat. Add half the meatballs and brown on all sides, 5 to 6 minutes total; remove to a plate. Repeat with remaining 1 tablespoon oil, if necessary, and remaining meatballs; set aside. Drain off any excess oil.
- In same pan, combine coconut milk, peanut butter, chicken broth, soy sauce and remaining 1/2 teaspoon ginger and Sambal Oelek if using. Stir constantly over medium heat to melt peanut butter.
- Bring to a simmer and cook 2 to 3 minutes, until slightly thickened. Add meatballs to sauce, cover pan and cook 5 minutes, or until meatballs are cooked through. I let them simmer for about 30 minutes. Check for seasoning.
- Serve meatballs and peanut sauce over rice. Garnish with cilantro and green onion, if desired.
Nutrition Facts : Calories 608.7, Fat 29.6, SaturatedFat 5.6, Cholesterol 144, Sodium 1273.3, Carbohydrate 52.4, Fiber 3.9, Sugar 4.8, Protein 34.2
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.
MEATBALL CURRY
Provided by Aarti Sequeira
Time 40m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the meatballs: In a large bowl, mix the ground beef, chile, ginger, cilantro and 1 teaspoon salt together using your hands until just combined. (Don't mix any more than this or you'll end up with tough meatballs!) Make 16 balls like this: divide the mixture in half, and then in half again. Take each quarter and divide it into 4 small portions. Roll each portion between your palms until smooth. Set aside and repeat for all 16 meatballs
- For the curry: In a large skillet over medium-high heat, warm the coconut oil until nearly smoking. Add the mustard seeds, covering the pan with a lid so you don't get popping seeds all over you.
- When the spluttering subsides, add the shallots, garlic and ginger and cook until golden brown. Then add the ground coriander, cumin and cayenne pepper. Stir, and cook 30 seconds. Add the tomatoes and cook until they soften, about 5 minutes.
- Add the coconut milk, 1/2 cup of water, 1/2 teaspoon salt and bring to boil. Turn down to a simmer and add the meatballs. Simmer until the meatballs are cooked through, 15 to 20 minutes.
- To finish, add the cilantro and lime juice. Shake the pan gently to mix them in, and then taste for seasoning. Serve over rice, with Indian bread (naan or chapati) or over spaghetti!
SPICY CHICKEN CURRY MEATBALLS
A tasty take on chicken tikka masala. Serve over warm rice or with naan! Don't let the number of spices scare you off, the flavor of this dish is complex and satisfying.
Provided by SunnyDaysNora
Categories Main Dish Recipes Meatball Recipes
Time 45m
Yield 6
Number Of Ingredients 31
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil and coat with cooking spray.
- Mix ground chicken, bread crumbs, olive oil, onion, ginger paste, garlic, curry powder, salt, and pepper together in a bowl until thoroughly combined. Roll mixture into thirty 1-inch balls and place on the prepared baking sheet.
- Bake in the preheated oven until cooked through, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Meanwhile, heat olive oil in a large saucepan over medium-high heat. Add onions, garlic, and ginger paste; saute until onions become soft, about 5 minutes. Add sugar, garam masala, cumin, ginger, curry powder, cinnamon, chicken bouillon, paprika, cayenne, turmeric, onion powder, and salt; stir to combine. Stir in tomato sauce, diced tomatoes, heavy cream, and water. Cook until warmed through, about 5 minutes. Add butter and stir to melt.
- Cook sauce over medium-low heat for 30 minutes. Stir cooked meatballs into the sauce.
Nutrition Facts : Calories 486.4 calories, Carbohydrate 32.2 g, Cholesterol 113.5 mg, Fat 32.2 g, Fiber 4.1 g, Protein 23.3 g, SaturatedFat 14.7 g, Sodium 1029 mg, Sugar 8.8 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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