Best 5 Meatballs In Peanut Curry Sauce Recipes

THAI MEATBALLS IN RED CURRY PEANUT SAUCE

Steps:

• Preheat the oven to 450°F
• In a large bowl, mix together all the ingredients for the meatballs and mix gently with your hands or a spoon.
• Shape into approximately 1 tbsp sized balls and arrange on a parchment lined tray.
• Bake in oven for 10 minutes or fry in batches in a skillet until browned. If oven baked they won't brown as much but you can cook them all at once to save time.
• While the meatballs are baking or frying start the sauce by adding the red curry paste to a large saucepan or saute pan heated over medium-high heat. Stir and fry for one minute.
• Add both cans of coconut milk, peanuts, baked or fried meat balls, and lime leaves, if using, or grated lime zest. Bring to a boil then turn down the heat and simmer for 5 minutes or until the sauce is thickened slightly.
• Add the stock, brown sugar, fish sauce, soy sauce, lime juice, peas and red pepper slices. Let simmer 5 more minutes.
• Remove from heat and add reserved basil and cilantro leaves. Serve with Jasmine rice or noodles of your choice and fresh lime wedges.

MEATBALLS IN PEANUT CURRY SAUCE

Steps:

• Put the flour on a plate. Put the beef in a bowl, sprinkle with the salt and pepper, and mix well. Shape the beef into small, firm balls about 1 inch in diameter; you'll get 32 to 40. Roll the meatballs in the flour, dusting off the excess.
• Line a plate with paper towels. In a wok or frying pan, heat the oil on high until it's hot. Fry the garlic until browned, about 1 minute; remove and set aside. Add the meatballs and sear them on high heat, stirring and tilting the pan, until they're browned evenly and cooked through, about 5 minutes; do this in batches, if necessary. Using a slotted spoon, transfer the meatballs to the paper towel-lined plate to drain.
• If no oil remains in the pan, add 2 tsp. and fry the red curry paste so it releases its aromas, about 2 minutes, stirring with a wooden spoon to prevent sticking. Add the reserved garlic and the solidified coconut milk and then stir in the peanut butter. Cook and stir to get a smooth, uniform consistency, about 1 minute. Taste and add fish sauce, sugar, or more curry paste to taste; the sauce shouldn't be too sweet.
• Return the meatballs to the pan with the sauce and simmer over low heat until they're hot, about 2 minutes. Transfer to a serving dish and garnish with the mint or basil sprinkled on top.

AWARD WINNING MEATBALLS IN PEANUT SAUCE

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.

GROUND CHICKEN MEATBALLS WITH SWEET PEANUT SAUCE

Steps:

• Mix chicken, cilantro, bread crumbs, onion, garlic, salt, and pepper; roll tablespoonfuls of the mixture into balls.
• Heat oil in a skillet over medium heat. Add meatballs and cook until no longer pink in the center, 6 to 8 minutes.
• Mix peanut butter, sesame oil, sugar, and soy sauce together in a microwave-safe bowl. Microwave until sauce is heated through, about 1 minute.
• Toss meatballs with 1/2 of the sauce. Sprinkle with peanuts. Serve with toothpicks and remaining sauce for dipping.

THAI MEATBALLS IN A TOMATO COCONUT CURRY SAUCE

Steps:

• Combine pork, fish sauce, garlic, ginger, lemon grass paste, cilantro, and peanut oil in a mixing bowl. Mix well. Refrigerate at least 1 hour to blend flavors.
• Shape pork mixture into 1 1/4-inch meatballs. (Mixture should yield approximately 34 to 36 meatballs.)
• Heat 1 tablespoon peanut oil in a large skillet over medium heat. Cook meatballs in batches, giving the pan a shake occasionally. Turn meatballs until brown on all sides and cooked through, approximately 14 to 16 minutes. Remove meatballs to a bowl.
• In a large saucepan, heat remaining 1 tablespoon oil over medium heat. Cook onion until translucent, 5 to 6 minutes. Add tomatoes and bring to a simmer. Stir in curry paste. Cover and simmer over low heat until sauce begins to reduce, 20 to 25 minutes. Remove from heat and cool slightly.
• Process sauce with an immersion blender until smooth. Stir in coconut milk and adjust taste by adding additional salt if needed. Return meatballs to sauce and simmer for an additional 5 minutes, or until warmed through.
• Garnish with cilantro if desired.