Friday, September 27, 2013

Curry Meatballs from Food Network

 II made this tonight, and it is delicious. Jim and I both loved it, and it's really easy. The sauce was sooo good. I think that you could use it on chicken or vegetables and it would be great. Next time, I will increase the cayenne in the curry recipe to make it spicier. I also think that you could make the meatballs smaller and serve this as an appetizer or part of a party buffet.

Prep Time:10 minInactive Prep Time: -- Cook Time:30 min
Level:
Easy
Serves:
4 servings

Ingredients
Meatballs:
1 pound ground beef
1 green serrano chile, minced
2 teaspoons minced fresh ginger
2 tablespoons minced fresh cilantro
Kosher salt

Curry:
3 tablespoons coconut oil or canola oil
1/2 teaspoon brown or black mustard seeds
4 shallots, thinly sliced (about 1 cup)
5 cloves garlic, minced
1 (1-inch piece) ginger, peeled and minced
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper, use 1 tsp if you like it spicy
1 tbl flour, if using low fat coconut milk
2 medium tomatoes, finely diced
1 (14-ounce can) full-fat coconut milk, I substituted low fat 
Kosher salt

2 tablespoons minced fresh cilantro
2 teaspoons lime juice (about half a lime)
Serving suggestions: Rice, Indian bread, such as naan or chapatti or spaghetti
Directions
For the meatballs: In a large bowl, mix the ground beef, chile, ginger, cilantro and 1 teaspoon salt together using your hands until just combined. (Don't mix any more than this or you'll end up with tough meatballs!) Make 16 balls like this: divide the mixture in half, and then in half again. Take each quarter and divide it into 4 small portions. Roll each portion between your palms until smooth. Set aside and repeat for all 16 meatballs

For the curry: In a large skillet over medium-high heat, warm the coconut oil until nearly smoking. Add the mustard seeds, covering the pan with a lid so you don't get popping seeds all over you.

When the spluttering subsides, add the shallots, garlic and ginger and cook until golden brown. Then add the ground coriander, cumin, cayenne pepper, and flour(if using low fat coconut milk). Stir, and cook 30 seconds. Add the tomatoes and cook until they soften, about 5 minutes.

Add the coconut milk,  1/2 teaspoon salt and bring to boil. Turn down to a simmer and add the meatballs. Simmer until the meatballs are cooked through, 15 to 20 minutes. When meatballs are done, remove them to serving dish. If your sauce isn't thick enough, turn up the heat and reduce. Taste for salt and add more if needed.  Pour over meatballs. 
Add the cilantro and lime juice. Shake the pan gently to mix them in, and then taste for seasoning. Serve over rice, with Indian bread (naan or chapati) 

No comments:

Post a Comment