A sauce made with coconut milk and curry packs a flavor-filled punch in this delicious ground beef meatball recipe.
We used Thai Kitchen brand for testing.
you’re able to also find fish sauce in the same section.
Credit:Brie Goldman
Pick up some pre-cooked brown rice in the freezer section to save time.
Since fish sauce is quite salty and briny, cut back on the salty taste by using unsalted peanuts.
potheat oil over medium-high.
Stir into the onion mixture in pot.
Stir in the Freezer Meatballs.
Bring to boiling; reduce heat.
Simmer, covered, 10 minutes.
Stir in pea pods.
Cover; let stand 10 minutes.
Stir in lime juice.
Serve Meatballs and Sauce Over Rice
Serve meatball mixture over rice.
Top with peanuts and cilantro.
Serve with lime wedges.
This recipe makes three portions.
Only one is required for our Coconut-Curry Meatballs, but these are made to freeze!
Make all three portions and save two for a rainy day.
Make Meatball Mixture
Preheat oven to 400F.
Line two 1510-inch baking pans with foil.
In an extra-large bowl combine first seven ingredients (through pepper).
Add ground beef; using clean hands, mix lightly until combined (do not overwork).
Form Meatballs
Shape mixture into 1-inch meatballs, using about 1 Tbsp.
mixture for each meatball.
Arrange in prepared pans.
Bake until done (160F), about 15 minutes.
Cool in pans on wire racks.
Test Kitchen Tip:For perfectly sized meatballs, use a small cookie scoop to portion the meat mixture.
Freeze Meatballs
Divide meatballs among three 1-gal.
resealable plasticfreezer bagsor airtight containers.
Lay bags flat and freeze up to 3 months.
Stuffed Meatballs Variation
For meatballsstuffed with cheese, prepare as directed in Step 1.
Shape meat mixture into balls as directed.
Insert a cheese cube into each ball, sealing meat around the cheese.
