SUNNY'S EASY COCONUT GREEN CURRY MEATBALLS
Provided by Sunny Anderson
Time 2h5m
Yield 8 to 10 servings
Number Of Ingredients 4
Steps:
- Add the curry paste to a slow cooker on low and slowly whisk in the coconut milk and 1 cup of the cilantro. Add the meatballs and cook until the sauce thickens slightly and the meatballs are heated through, 1 to 2 hours. When ready to serve, garnish with the remaining 1/2 cup cilantro.
HEALTHY AIR FRYER TURKEY MEATBALLS WITH ZOODLES
You can have fork-tender turkey meatballs that are golden yet moist, thanks to the air fryer! Pair with fun zoodles, your favorite jarred tomato sauce and an extra pinch of Parmesan for a delicious and wholesome meal.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Toss the zoodles with a good pinch of salt in a large bowl. Let sit until the zoodles begin to soften and release some excess liquid, about 10 minutes. Pat them dry and set aside.
- Meanwhile, combine the breadcrumbs and milk in a medium bowl and let sit while the breadcrumbs soften and absorb most of the liquid, about 5 minutes. Add the turkey, ricotta, parsley, Parmesan, oregano, 1/2 teaspoon of salt and several grinds of black pepper to the breadcrumb mixture, then mix thoroughly with your hands to combine. Form into 12 meatballs (each about 1 1/2 tablespoons and 1-inch wide).
- Preheat an air fryer to 400 degrees F. Spray the inside of the basket with cooking spray and add the meatballs, leaving some space between each for air circulation. Air fry until golden brown on the outside and just cooked through, about 10 minutes, turning the meatballs about halfway through the cooking time.
- Meanwhile, warm the tomato sauce in a medium saucepan set over medium heat. Add the meatballs to the sauce, lower the heat to low and keep warm.
- Season the zoodles with a 1/4 teaspoon of salt and several grinds of black pepper. Air fry at 400 degrees F until tender and starting to brown at the edges, tossing halfway through, 5 to 6 minutes. Divide the zoodles between 2 dinner plates or shallow bowls, then top each with 6 meatballs and spoon the warm tomato sauce over top. Serve with a sprinkle of Parmesan.
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!
THAI GREEN CURRY
A spicy authentic green curry. A delectable representative of Thai cuisine.
Provided by Devin
Categories World Cuisine Recipes Asian Thai
Time 50m
Yield 4
Number Of Ingredients 17
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Meanwhile, heat oil in a large saucepan over medium heat. Mix in onion, fish sauce, brown sugar, ginger, and garlic; cook and stir about 5 minutes. Add chicken, curry paste, and basil. Cook, stirring occasionally, about 5 minutes more. Add eggplant, cover, and reduce heat to low to avoid burning spices. Cook about 5 minutes more.
- Pour broth, coconut milk, and bamboo shoots into the saucepan. Continue cooking until eggplant is tender and curry is heated through, 5 to 10 minutes more. Stir in lime juice before serving over cooked rice with basil leaves.
Nutrition Facts : Calories 533.8 calories, Carbohydrate 59 g, Cholesterol 72.9 mg, Fat 19.6 g, Fiber 6.7 g, Protein 35.2 g, SaturatedFat 7.4 g, Sodium 1418.8 mg, Sugar 9.8 g
THAI MEATBALLS
Provided by Food Network
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 26
Steps:
- Preheat the oven to 450 degrees F.
- Combine the pork, shrimp, lemongrass, sesame seeds, lime juice, chiles, ginger, garlic, basil, cilantro, mint, soy sauce, fish sauce, breadcrumbs and eggs in a large mixing bowl and mix by hand until thoroughly incorporated. Drizzle the olive oil into a 9 by 12-inch baking dish, making sure to evenly coat the entire surface.
- Roll the mixture into round, golf ball size meatballs, making sure to pack the meat firmly.
- Place the balls into the oiled baking dish such that all the meatballs are lined up evenly in rows and are touching each of their 4 neighbors in a grid.
- Roast until firm and cooked through, about 20 minutes. Allow the meatballs to cool about 5 minutes before removing from the baking dish.
- Garnish with shaved carrots and chopped roasted peanuts. Serve with Peanut Dipping Sauce.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
- Combine all the ingredients in a small bowl and whisk well to combine.
RED THAI MEATBALL CURRY
A colourful, zingy curry that the whole family will enjoy
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 12
Steps:
- Put the mince into a large bowl with the chopped chilli, ginger and egg, then season generously. Mix well with your hands, then shape into 20 meatballs. Can be made and chilled up to a day ahead.
- Heat the oil in a large non-stick frying pan, then brown the meatballs for 5 mins. Tip onto a plate. Add the curry paste, fry for 1 min, then pour in the coconut milk and half a can of water. Bring back to the boil and stir to make a smooth sauce.
- Return the meatballs to the pan with the bamboo shoots and beans. Simmer for 5 mins until the beans are just tender and meatballs cooked through. To serve, season the sauce with salt, pepper and lime juice, then tear in the basil leaves. Scatter with sliced chilli and serve with rice or noodles and more lime wedges for squeezing over.
Nutrition Facts : Calories 371 calories, Fat 26 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.79 milligram of sodium
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BASIL GREEN CURRY ZOODLES WITH ASIAN MEATBALLS
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4/5 (24)Total Time 30 minsServings 4Calories 470 per serving
- Preheat oven to 425 degrees. Prepare a large baking sheet for the meatballs by spraying with olive oil or coconut oil cooking spray.
- Put all ingredients in a small saucepan and heat through until hot and sugar has dissolved. Keep warm until ready to serve.
- Mix all ingredients together and form 1 oz meatballs (or about the size of a ping pong ball - 1 inch or so). This should make about 20 meatballs. Place them on the prepared baking sheet and bake for 10 minutes or until cooked through.
- While the meatballs are in the oven, spray a large sauté pan with cooking spray and heat to medium heat. Add the whites of the scallions and the bell peppers, cook 5-10 minutes or until they're crisp-tender. Add the zoodles and the greens of the green onions and cook just until heated through. Remove from pan so they don't continue to cook down. Serve, sprinkling each bowl with the chopped fresh basil.
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- Add ground turkey, ginger, curry paste, fish sauce, sugar, cilantro, salt, garlic and green onions. Mix to combine.
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- In a large bowl, mix together all ingredients for the meatballs except for the olive oil. Form meatball mix into 1-inch sized balls.
- In a large skillet, heat olive oil on medium-high heat. Add in meatballs, ensuring not to overcrowd the pan and cook until browned on all sides. Depending on the size of your skillet you may need to do this in two batches.
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