Meatballs in Curry Sauce


Meatballs in Curry Sauce

These meatballs in a versatile all-purpose curry sauce can be served two ways. Roll the meatballs a little larger for a dinner main course as shown. When rolled into smaller 1-inch balls they make a terrific appetizer. The delicious curry sauce can be used to create endless curry dishes-just add stir fried shrimp or chicken for non-vegetarian curries. Use a combination of vegetables such as potatoes, peas or cauliflower for a vegetarian main course. Adding a heaping tablespoon of peanut butter and a splash of fish sauce to the curry will turn the sauce in a Thai peanut curry sauce that is very good over grilled boneless chicken breast.

When selecting the ground meat for this recipe look for ground pork that isn’t super lean. Ground pork or lamb are best but turkey may also be used. A little bit of fat will help keep them moist and tender. This recipe can be doubled or tripled to serve a crowd.

Meatballs
1 pound ground pork (or lamb)
½ cup breadcrumbs (regular or Japanese panko)
1 egg, beaten
½ cup sherry, white wine, broth or water
1 small clove garlic very finely minced
½ tsp grated fresh ginger
½ tsp light brown sugar
1 tsp salt
1/4 tsp freshly ground black pepper

Curry Sauce
2 tablespoons vegetable oil
½ cup onion very finely minced
2 cloves garlic finely minced
1 tsp grated fresh ginger
1-2 teaspoons curry powder (mild or hot)
Pinch of ground cinnamon
½ tsp salt
1 tablespoon light brown sugar
1 cup canned coconut milk (refrigerate the can, don’t shake it, and use the thick cream at the top reserving the thin liquid)
Minced green onions for garnish

Gently combine all of the meatball ingredients being careful to not over mix (over mixing will result in a tough meatball). Form into meatballs and place on a lightly greased baking sheet. Bake at 350 degrees just until cooked through (don’t over cook). Time will vary depending on the size of the meatballs but meatballs using a tablespoon of the meat mixture will take about 10 minutes.

Prepare the curry sauce in a large saucepan by gently sautéing the onion, garlic and ginger over medium heat in the oil until the onions are soft. Stir in the curry powder, cinnamon, salt and sugar. Add the thick part of the coconut milk and bring to a simmer. If sauce is too thick add the rest of the liquid from the can or a bit of water until desired consistency (some brands of coconut milk are thicker than others). Simmer for 5 minutes.

Return the meatballs to the pan with the sauce and simmer over low heat until they’re hot, about 2 minutes. Serve with rice and garnish with minced green onions.

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  1. I have a party coming up and this is perfect for it, cant wait to try these hope your doing well would love to catch up with you sometime! I still remember those witches fingers for this year too! take care Claudia

  2. so delicious looking and tasty sounding – like the Thai suggestion too…

  3. This looks amazing! I think meatball season is really just starting now (along with stew and soup season) so this is going straight to my to-do list!

    Thanks!

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