Meatballs In Curry Sauce Recipes

DANISH MEATBALLS IN CURRY SAUCE (BOLLER I KARRY)

Steps:

• MEATBALLS:.
• Mix the meats with salt, add scallion, pepper, egg and mix again. Add the milk bit by bit along with the flour. Let the meatballs rest for about 30 min in the fridge (I usually skip this step).
• Boil approx 6 cups of water with salt added approx 1 tsp in a large pot.If you have it add a few tops of selleri for added flavour.
• Stir the meatball dough again. Dip a large spoon in the water and take a spoonful of meatball dough and form into a ball. Place the ball in the water. (I usually form all the meatballs first and put on a plate while I wait for the water to boil, no stress and all meatballs can be placed in the water at the same time).
• The meatballs should measure about the same diameter as when you make the OK sign with thumb and pointy finger :) - approx 2 inch.
• Lower heat to a simmer when all meatballs are in the pot. Boil/simmer until the meatballs feels hard when pressed with a finger, approx 8-10 minute.
• Remove from the water.
• Take approx 3 cups of water the meatballs were cooked in, run it through a sieve and reserve for the sauce.
• CURRY SAUCE:.
• Melt the butter at high heat but do not let it brown; add scallion and let them fry for 1 minute
• Reduce heat to medium and add curry and shredded apple. Stir 1 min and add the flour and stir until completely combined. Add tarragon.
• Stir in the water from the meatballs a bit by bit (approx 2 1/2 - 3 cups depending on how thick you want your sauce). You can always use chicken broth if you run out of the water from the meatballs.
• Add salt and pepper to taste if necessary and let the sauce simmer for 5 minute.
• Add the meatballs to the sauce 5 min before serving and let them warm through in the sauce
• Serve with rice,.

VEGGIE MEATBALLS WITH COCONUT RED CURRY SAUCE

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onion and saute until translucent, 7 to 8 minutes. Stir in the ginger and garlic and cook 1 minute. Stir in the red curry paste, then add the coconut milk and fish sauce. Whisk to combine. Bring the mixture to a low boil, cover, reduce the heat and simmer for 10 minutes. Add the meatballs and simmer an additional 10 minutes.
• Turn off the heat, stir in the lime juice and transfer to a serving bowl. Garnish with the cilantro and scallions.

LAMB MEATBALLS IN GREEN CURRY SAUCE

Steps:

• 1. To make the meatballs, mix the ground lamb, bread crumbs, egg, cumin, garam masala, and salt together in a large bowl. Cover and refrigerate for at least 15 minutes or up to 4 hours.
• 2. To make the sauce, heat the oil in a large saucepan over medium heat. Add the onion, garlic, ginger, and chile and stir well. Open the can of coconut milk. Spoon out and measure 1/2 cup of the thick coconut milk that has risen to the top. Add to the saucepan with the cumin and garam masala. Cook until the onion mixture is softened and the coconut milk is reduced and looks oily, about 5 minutes. Add 1 cup water, the cilantro, tamarind concentrate, and remaining coconut milk (about 1 1/4 cups). Whisk well and bring to a simmer. Reduce the heat to medium-low and cook, whisking occasionally, until slightly reduced, about 10 minutes.
• 3. Using your hands rinsed under cold water, shape the meat mixture into 24 equal small meatballs. Transfer to a plate. Carefully add the meatballs to the simmering sauce and cover with the lid ajar. Simmer until the sauce is thickened and the meatballs are cooked through with no sign of pink, about 20 minutes. Season with salt. Serve hot.

THAI MEATBALLS IN A TOMATO COCONUT CURRY SAUCE

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.

MEATBALLS IN PEANUT CURRY SAUCE

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.