Meatballs In Spicy Peanut Curry Sauce Recipes

THAI MEATBALLS IN RED CURRY PEANUT SAUCE

Steps:

• Preheat the oven to 450°F
• In a large bowl, mix together all the ingredients for the meatballs and mix gently with your hands or a spoon.
• Shape into approximately 1 tbsp sized balls and arrange on a parchment lined tray.
• Bake in oven for 10 minutes or fry in batches in a skillet until browned. If oven baked they won't brown as much but you can cook them all at once to save time.
• While the meatballs are baking or frying start the sauce by adding the red curry paste to a large saucepan or saute pan heated over medium-high heat. Stir and fry for one minute.
• Add both cans of coconut milk, peanuts, baked or fried meat balls, and lime leaves, if using, or grated lime zest. Bring to a boil then turn down the heat and simmer for 5 minutes or until the sauce is thickened slightly.
• Add the stock, brown sugar, fish sauce, soy sauce, lime juice, peas and red pepper slices. Let simmer 5 more minutes.
• Remove from heat and add reserved basil and cilantro leaves. Serve with Jasmine rice or noodles of your choice and fresh lime wedges.

SKINNY THAI CHICKEN MEATBALLS WITH PEANUT SAUCE

Steps:

• Prep the oven and baking sheet: Preheat oven to 375 F degrees. Place parchment paper over a baking sheet.
• Make the meatballs: In a medium bowl mix all the ingredients for the meatballs together well. Form the meatballs into small 1 inch balls. Place meatballs on prepared baking sheet and bake for about 30 minutes or until done.
• Make the sauce: In the meantime you can make the sauce. Heat the oil in a medium sauce pan or skillet. Add the red curry paste and cook for a couple minutes. Add the remaining ingredients, stir and cook for about 5 minutes.
• Finish the dish: Add meatballs to sauce and toss so that the meatballs are fully coated. Garnish with parsley or cilantro.
• Serve: Serve with a side of mashed potatoes or rice.

MEATBALLS IN SPICY PEANUT CURRY SAUCE

Steps:

• 1. Put the flour on a plate. Sprinkle 1 1/2 teaspoon of salt and 1/4 teaspoon pepper on the beef and mix well. Shape the beef into small, firm balls about 1" in diameter; you'll get 32 to 40. Roll the meatballs in the flour, dusting off the excess.
• 2. Line a plate with paper towels. In a wok or frying pan, heat the oil on high until it's hot. Fry the garlic until browned, about 1 minute; remove the garlic and set aside. Add the meatballs (in batches, necessary) and sear them on high heat, stirring and tilting the pan, until they're browned evently and cooked through, about 5 minutes. Using a slotted spoon, transfer the meatballs to the paper-towel lined plate to drain.
• 3. If not oil remains in the pan, add another 2 teaspooons and fry the red paste so it realeases its aromas, about 2 minutes, stirring with a wooden spoon to prevent sticking. Add the reserve garlic and the cream of the coconut milk and then stir in the peanut butter. Cook and stir to get a smooth, uniform consistency, about 1 minute. Taste and add fish sauce, sugar or more curry paste to taste; the sauce shouldn't be too sweet.
• 4. Return the meatballs to the pan with the sauce and simmer over low heat until they're hot, about 2 minutes. Transfer to a serving dish and garnish with the mint or basil sprinkled on top.

AWARD WINNING MEATBALLS IN PEANUT SAUCE

Steps:

• Preheat oven to 350 degrees. Place bread crumbs in a large bowl top with 1/2 and 1/2 soak five minutes.
• Add the rest of the meatball ingredients and mix well.
• Make golf size balls.
• Mix flour and paprika together.
• Coat balls in flour mixture.
• Place on a parchment lined cookie sheet and bake in preheated oven for 15 minutes.
• Sauce:.
• Meanwhile heat oil in a large pan.
• Saute onions, garlic, ginger five minutes.
• Add rest of sauce ingredients except parsley and simmer 5 minutes.
• Add baked meatballs and simmer 5 minutes this sauce with extra broth or water.
• Garnish with parsley.
• Can be eaten with toothpicks or placed in lettuce as wraps.

MEATBALLS IN SPICY PEANUT CURRY SAUCE

Steps:

• Put the flour on a plate. Sprinkle salt and pepper on the beef and mix well. Shape into small, firm balls about 1" in diameter; you'll get 32-40. Roll the meatballs in the flour, dusting off the excess.
• Line a plate with paper towels. In a wok or frying pan, heat the oil on high until it's hot. Fry the garlic until browned, about 1 minute; remove the garlic and set aside. Add the meatballs and sear them on high heat, stirring and tilting the pan, until they're browned and cooked through, about 5 minutes. Using a slotted spoon, transfer the meatballs to the paper towel lined plate to drain.
• If no oil remains in the pan, add another 2 tsps and fry the red curry paste so it releases its aroma, about 2 minutes, stirring with a wooden spoon to prevent sticking. Add the reserved garlic and the coconut cream and then stir in the peanut butter. Cook and stir to get a smooth, uniform consistency, about 1 minute. Taste and add fish sauce, sugar, or more curry paste to taste; the sauce shouldn't be too sweet.
• Return the meatballs to the pan and cook over low heat about 2 minutes. Transfer to a serving dish and garnish with mint or basil sprinkled on top.

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.