Meatballs are a universal favorite in almost all cuisines in the world. Here’s a mouthwatering recipe for savory beef meatballs and rice featuring a tantalizing fusion of sweet coconut milk and spicy curry. This colorful, flavorful, and hearty meal is perfect for a comforting dinner.
Ingredients:
(For Freezer Meatballs)
● 85% ground beef, 3 pounds
● Lightly beaten large eggs, 3
● Milk, 2 tablespoons
● Finely chopped onions, 1 cup
● Minced garlic, 3 cloves
● Fine dry bread crumbs, ¾ cup
● Salt, 1 teaspoon
● Black pepper, 1 teaspoon
(For the Dish)
● Cooked brown rice, 3 cups
● Freezer meatballs, 1 portion
● Unsweetened coconut milk, 1 can (15 ounces)
● Peanut butter, 3 tablespoons
● Red curry paste, 2 tablespoons
● Fish sauce, 1 tablespoon
● Thin onion wedges, 1 cup
● Red bell pepper, cut into 1-inch pieces, 2 cups
● Minced garlic, 3 cloves
● Halved fresh snow pea pods, 1 cup
● Olive oil, 1 tablespoon
● Lime juice, 1 tablespoon
● Chopped peanuts, ¼ cup
● Chopped fresh cilantro, ¼ cup
● Lime wedges, 1
Directions:
Directions:
(For Freezer Meatballs, 3 portions)
● Preheat the oven to 400°F and line two 15×10-inch baking pans with foil.
● Combine the lightly beaten eggs, milk, finely chopped onions, minced garlic, dry bread crumbs, salt, and black pepper in an extra-large bowl.
● Add the ground beef to the bowl and mix lightly with clean hands until all the ingredients are well combined. Don’t overwork the mixture.
● Shape the meat mixture into 1-inch meatballs, using approximately 1 tablespoon of the mixture for each meatball. Arrange them on the prepared baking pans.
● Bake the meatballs in the preheated oven for about 15 minutes or until they reach an internal temperature of 160°F.
● Cool the meatballs on wire racks. Divide the cooled meatballs into three 1-gallon re-sealable plastic freezer bags or airtight containers. Seal and lay the bags flat in the freezer for up to 3 months.
(For the Dish)
● Heat olive oil in a 4-quart pot over medium-high heat. Add the onion, red bell pepper, and minced garlic. Sauté for about 4 minutes.
● Whisk together the unsweetened coconut milk, peanut butter, red curry paste, and fish sauce in a medium bowl.
● Stir the coconut milk mixture into the heated pot with the sautéed vegetables. Add 1 portion of the freezer meatballs. Bring the mixture to a boil, then reduce the heat and simmer covered for 10 minutes.
● Remove the pot from heat and stir in the snow pea pods. Cover the pot and let it stand for 10 minutes to allow the flavors to meld together. Finish by stirring in the lime juice.
● Serve the meatball curry over cooked brown rice, garnish with chopped peanuts and fresh cilantro. Add some lime wedges for an extra burst of citrus flavor.