Wednesday, October 9, 2013

Thai Green Curry Meatballs

We love curry in this house and so when I saw this recipe over at Mel's kitchen Café I was intrigued and wanted to try it out. My hubby was skeptical about the meatballs saying that meatballs and curry don't go together but I decided to try it anyway and it was a success. The kids and hubby loved these yummy curried meatballs as did I.  Next time I make this I am going to do less meatballs and add some cooked diced potatoes to it. just to change it up a little bit.

Thai Green Curry Meatballs
adapted from Mel's Kitchen Café
3 large eggs
1 1/2 cup old fashioned oats
1/8 cup milk
2 1/2 lbs ground beef(next time I am going to use 1 1/2 lbs ground beef and add 1 lb partially cooked diced potatoes to sauce)
1 T. grated fresh ginger
2 T.   thai green curry paste
1 tsp sugar
1 T. chili garlic paste
1 T. Soy Sauce
1 T. Sriracha Sauce
1/2 cup chopped cilantro
1 1/2 tsp salt
1 T. minced garlic
3 green onion, white and green parts chopped
2 T. coconut oil, fry browning the meatballs
4 cans(13.5 oz each)unsweetened coconut milk
1(4 oz) jar Thai green curry paste
Note: this is the sauce doubled. if you like less sauce cut these ingredients in half but we like it with lots of sauce. also the curry paste, chili garlic paste, and Sriracha sauce can be found at most grocery stores. I get mine at Walmart but you can buy them online as well.
In a large bowl, combine the eggs, oats and milk. Let the mixture stand and soak for 5-10 minutes. Add the ground beef and all of the rest of the meatball ingredients, except the oil, that is for frying them in. Mix to combine and distribute all the ingredients throughout the meat. Shape the meat mixture into meatballs in the desired size you like. I made mine fairly small so they were easy for the kiddos to eat.    Heat the oil over medium heat in a large skillet or pot. When the oil is hot place, one layer of meatballs in the pan leaving a little room in between each one. Brown the meatballs on all sides, about 4 minutes total. They don't need to be cooked all the way through because they will continue cooking while simmering in the sauce. do this to all the meatballs and take out and place on a plate. Drain the excess grease from the pan. Return the pan to medium heat and stir in the coconut milk and the green curry paste, scraping up any of the browned bits from the bottom of the pan and stirring into the sauce. Place the meatballs in the skillet in the sauce. Pile them all in and if using the potatoes add the partially cooked potatoes as well. Bring to a simmer and simmer the sauce, meatballs and potatoes for 15-30 minutes, stirring occasionally. I like to simmer mine longer so the flavors have more time to meld together. Add salt and pepper to taste and serve over warm rice. 

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