Prep 20 mins
Cook 30 mins
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.
- 1⁄2 cup all-purpose flour
- 1 1⁄2 teaspoons kosher salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 lb ground beef (80-85% lean)
- 2 tablespoons vegetable oil (more if needed)
- 4 cloves garlic, chopped
- 1 tablespoon red curry paste, to taste
- 1 cup coconut milk (refrigerate the can, don't shake it and use the cream at the top)
- 2 tablespoons chunky peanut butter
- 2 teaspoons fish sauce, to taste (nam pla)
- 1 1⁄2 tablespoons sugar, to taste
- 1 teaspoon chopped of fresh mint or 1 teaspoon basil (to garnish)
- 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.
I wished so very much that we'd like this recipe. I followed it exactly and found it to be just too rich. Maybe, if ever I were to try it again, I would use natural peanut butter, as that cooks better. The recipe is so easy to prepare and I bet in a crunch you could use pre-packaged meatballs. I will surely use the tip about refrigerated the coconut milk on other dishes- it works great.
We enjoyed these very much! Both the meatballs and the sauce were really good. I followed directions exactly and it is a recipe that I will be happy to make again. If you want a really good change from the same old meatballs, this is it!! Thanks for posting!!
These are really tasty. I made the recipe exactally at stated, increasing the sauce as we love this type of sauce over rice. I did use cornflour (cornstarch) instead of flour. Both my DD absolutely loved the meatballs (without sauce). Thanks for sharing.