Meatballs In Spicy Peanut Curry Sauce Recipes

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.

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.

Steps:

• Roll mince into small balls and coat lightly in flour.
• According to preference, deep or shallow fry meatballs until cooked through.
• Drain on absorbent paper and put aside.
• Drain most of the oil from pan in which meatballs were cooked.
• Add curry paste and cook for 1 minute.
• Add all other ingredients, except for meatballs and coriander, and bring to the boil.
• Add meatballs, lower heat, and simmer for 5-10 minutes, or until sauce has thickened.
• Sprinkle with coriander to serve.

Steps:

• In a large bowl, combine onion*, red pepper*, cilantro, egg, salt, cayenne and 1 teaspoon of the ginger, then add bread crumbs and chicken, combine well with spoon or hands. *I pulsed the pepper and onion in the food processor until fine, then used a paper towel blotting to remove excess moisture.
• Mix well and form into 20 meatballs. I used a 1/8 C measure or medium cookie scoop.
• Add 1 tablespoon of the oil to a large saute pan over medium heat. Add half the meatballs and brown on all sides, 5 to 6 minutes total; remove to a plate. Repeat with remaining 1 tablespoon oil, if necessary, and remaining meatballs; set aside. Drain off any excess oil.
• In same pan, combine coconut milk, peanut butter, chicken broth, soy sauce and remaining 1/2 teaspoon ginger and Sambal Oelek if using. Stir constantly over medium heat to melt peanut butter.
• Bring to a simmer and cook 2 to 3 minutes, until slightly thickened. Add meatballs to sauce, cover pan and cook 5 minutes, or until meatballs are cooked through. I let them simmer for about 30 minutes. Check for seasoning.
• Serve meatballs and peanut sauce over rice. Garnish with cilantro and green onion, if desired.

Steps:

• Mix all ingredients together except meatballs. It's okay if it's still chunky.
• Place meatballs in crockpot. Pour sauce on top.
• Cook on low for 4-6 hours. Serve over hot rice.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil and coat with cooking spray.
• Mix ground chicken, bread crumbs, olive oil, onion, ginger paste, garlic, curry powder, salt, and pepper together in a bowl until thoroughly combined. Roll mixture into thirty 1-inch balls and place on the prepared baking sheet.
• Bake in the preheated oven until cooked through, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Meanwhile, heat olive oil in a large saucepan over medium-high heat. Add onions, garlic, and ginger paste; saute until onions become soft, about 5 minutes. Add sugar, garam masala, cumin, ginger, curry powder, cinnamon, chicken bouillon, paprika, cayenne, turmeric, onion powder, and salt; stir to combine. Stir in tomato sauce, diced tomatoes, heavy cream, and water. Cook until warmed through, about 5 minutes. Add butter and stir to melt.
• Cook sauce over medium-low heat for 30 minutes. Stir cooked meatballs into the sauce.