Thai meatballs

Thai meatballs

Let me first say that I LOVE Italian meatballs, there’s nothing at all wrong with a gorgeous chunky beef meatball smothered in a delicious rich tomato sauce. Set upon a glorious mountain of spaghetti, whats not to love. Why tamper with perfection you might say.

The problem is, I get these thoughts and voices in my head. They usually appear around 3pm when I’m stuck at my desk in work – tired, bored and clock watching like there’s no tomorrow. These voices, they often ask the same question “What if?”.

And indeed, that is how these truly scrumptious Thai meatballs came about. As I pat myself on the back for coming up with a new (hopefully) food craze, I implore you to give them a try. They are the bees knees, the dogs bollocks, the top banana and all things in between.

Ingredients

Meatballs
500g lean pork mince
1 grated courgette (try to squeeze out as much liquid as possible and discard)
3 spring onions, sliced
1 tbsp fish sauce
2 tbsp finely shredded basil leaves
2cm piece fresh ginger, grated
2 garlic cloves, minced
1 tsp Thai red curry paste
1/2 tsp red chilli flakes
2 tbsp coconut milk

Sauce
2 cups coconut milk
3 tbsp tomato puree
1 tbsp Thai red curry paste
1 tsp fish sauce

Method

Combine all of the meatball ingredients in a large mixing bowl and mix well with a fork or your hands. Using a dessert spoon, scoop up some of the mixture and form into evenly sized balls by rolling between your hands. The mixture should give you 20-24 balls depending on size. Heat a small amount of vegetable oil in a large frying pan. Start browning the meatballs in batches until they are golden in colour all over. This should take around 15-20 minutes to brown the whole lot.

While the meatballs are browning make up the sauce by combining all of the sauce ingredients and whisking together. Add the sauce to the meatballs, turn down to a low heat and leave to simmer for 20 minutes. To serve, sprinkle over some more sliced onions and spoon over fluffy white rice or noodles.

Serves 4

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