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Category: Meatballs
Prep Time: Cook Time: Total Time:
For Meatballs:
1 1/2 pounds lean high-quality ground beef
1 red jalapeno or Fresno chile, seeded and finely minced (about 2 teaspoons)
2 teaspoons finely minced ginger (about 2 teaspoons)
1 1/2 tablespoons finely minced scallions
1/2 tablespoon finely minced lemongrass, or 1/2 teaspoon finely minced lemon zest
1 1/2 tablespoons minced cilantro
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon toasted sesame oil
1 tablespoon peanut, macadamia nut, or vegetable oil
For Sauce:
3 cups unsweetened coconut milk
3/4 cup smooth peanut butter
1/3 cup brown sugar
1/3 cup soy sauce
1 1/2 tablespoons unseasoned rice vinegar
1 small onion, diced
2 tablespoons minced shallots
2 tablespoons minced garlic
1/4 cup Thai red curry paste
1 tablespoon minced lemongrass (about 3 stalks)
3 kaffir lime leaves (or 1 teaspoon chopped lime zest)
2 cups minced cilantro
1/3 cup finely minced basil
1/2 tablespoon cornstarch mixed with 1 tablespoon water (optional)
4 servings cooked rice
TO PREPARE MEATBALLS: Thoroughly combine the beef, ginger, chile, scallion, lemongrass, cilantro, salt, pepper, and sesame oil in a mixing bowl. Divide the mixture evenly into 16 (or 20 smaller) balls. Heat the peanut oil in a saute pan and cook the meatballs over medium-high heat, turning occasionally until browned on all sides, for 10 minutes (for medium), or to desired doneness.
TO PREPARE SAUCE: Place the coconut milk, peanut butter, brown sugar, soy sauce, rice vinegar, onion, shallots, garlic, curry paste, lemongrass, lime leaves, cilantro, and basil in a large saucepan. While stirring, bring just to a simmer over medium-low heat; do not boil. Continue to cook, stirring frequently, until the sauce thickens. Turn off the heat, adjust the seasonings, and strain before serving. If you wish a thicker consistency, combine 1/2 tablespoon of cornstarch with 1 tablespoon of water, stir to dissolve, and mix into the sauce until thoroughly combined; continue to cook until the sauce reaches the desired consistency.
TO SERVE: Divide the rice among serving plates, and top with the meatballs and sauce.
WINE RECOMMENDATION: A wine of quality and strength, such as a Chianti Classico from Italy, a Cabernet Sauvignon from the Medoc in Bordeaux, or a Hermitage from the Rhone Valley.
HELPFUL TIPS: Sticky rice or jasmine rice are good choices, but if you prefer, use regular long-grain white rice. We call for 1/4 cup of curry paste in this recipe, but you can reduce this amount or increase it by a tablespoon or so, depending on your heat tolerance.
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THAI MEATBALLS WITH SPICY PEANUT SAUCE
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Category: Meatballs
Prep Time: Cook Time: Total Time:
For Meatballs:
1 1/2 pounds lean high-quality ground beef
1 red jalapeno or Fresno chile, seeded and finely minced (about 2 teaspoons)
2 teaspoons finely minced ginger (about 2 teaspoons)
1 1/2 tablespoons finely minced scallions
1/2 tablespoon finely minced lemongrass, or 1/2 teaspoon finely minced lemon zest
1 1/2 tablespoons minced cilantro
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon toasted sesame oil
1 tablespoon peanut, macadamia nut, or vegetable oil
For Sauce:
3 cups unsweetened coconut milk
3/4 cup smooth peanut butter
1/3 cup brown sugar
1/3 cup soy sauce
1 1/2 tablespoons unseasoned rice vinegar
1 small onion, diced
2 tablespoons minced shallots
2 tablespoons minced garlic
1/4 cup Thai red curry paste
1 tablespoon minced lemongrass (about 3 stalks)
3 kaffir lime leaves (or 1 teaspoon chopped lime zest)
2 cups minced cilantro
1/3 cup finely minced basil
1/2 tablespoon cornstarch mixed with 1 tablespoon water (optional)
4 servings cooked rice
TO PREPARE MEATBALLS: Thoroughly combine the beef, ginger, chile, scallion, lemongrass, cilantro, salt, pepper, and sesame oil in a mixing bowl. Divide the mixture evenly into 16 (or 20 smaller) balls. Heat the peanut oil in a saute pan and cook the meatballs over medium-high heat, turning occasionally until browned on all sides, for 10 minutes (for medium), or to desired doneness.
TO PREPARE SAUCE: Place the coconut milk, peanut butter, brown sugar, soy sauce, rice vinegar, onion, shallots, garlic, curry paste, lemongrass, lime leaves, cilantro, and basil in a large saucepan. While stirring, bring just to a simmer over medium-low heat; do not boil. Continue to cook, stirring frequently, until the sauce thickens. Turn off the heat, adjust the seasonings, and strain before serving. If you wish a thicker consistency, combine 1/2 tablespoon of cornstarch with 1 tablespoon of water, stir to dissolve, and mix into the sauce until thoroughly combined; continue to cook until the sauce reaches the desired consistency.
TO SERVE: Divide the rice among serving plates, and top with the meatballs and sauce.
WINE RECOMMENDATION: A wine of quality and strength, such as a Chianti Classico from Italy, a Cabernet Sauvignon from the Medoc in Bordeaux, or a Hermitage from the Rhone Valley.
HELPFUL TIPS: Sticky rice or jasmine rice are good choices, but if you prefer, use regular long-grain white rice. We call for 1/4 cup of curry paste in this recipe, but you can reduce this amount or increase it by a tablespoon or so, depending on your heat tolerance.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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