Meatballs in a coconut curry broth.
This remix for my meatballs was a perfect meal for cooler weather.
The coconut curry broth was rich without being too heavy and the meatballs were perfectly juicy😋
Here are a few ingredients to make your own version.
For the meatballs:
- salt and pepper
- ground beef 80/20
For the broth
- cinnamon stick
- cumin seeds
- coconut milk
- Chicken stock
- coriander seeds
- Cardamom seeds or powder
- red chile
For the topping
- lime juice and zest
- bell pepper
- Green onion
1) to make the meatballs, saute your onion and garlic in a hot pan with some olive oil. Season with salt and pepper, and once the onions are soft and translucent, add in the worchestershire sauce. In a bowl add your milk to the breadcrumbs and mix well.
In a larger bowl 🥣 season your ground beef with salt and pepper then add your onion mixture and breadcrumbs and mix just enough to where you can start making your meatballs.
2) In a large pan heat you oil the add in your meat balls and brown on all sides. Once they have all been browned add in ginger, garlic, cinnamon, cardomom, coriander, chili, and tumeric, let cook for a min till you can start to smell the spices. Then add the chicken stock and coconut 🥥 milk 🥛 only fill to where you can still see half the meatballs and let simmer for 15 to 20 min.
3) to plate, take the meatballs out and place in a bowl, then strain the coconut broth and pour broth over your meatballs. I topped mine with bell peppers, green onions, jalapeños, cilantro, and the juice and zest of a lime.