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Asian Meatballs with Peanut Sauce

Updated July 12, 2016
(1 Votes)

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The sweet peanut sauce is a perfect accompaniment to these savory bites. The uncooked, uncoated meatballs can be covered and refrigerated for up to 1 day.

Makes8 servings

Preparation Time15 min

Cooking Time20 min

Cooking MethodFrying

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Cocktail Party

Recipe CourseAntipasto/mezze, Appetizer, Hors D'oeuvre, Tapas/small Plates

EquipmentDeep Fryer

MealDinner, Lunch, Snack

Taste and TextureHerby, Juicy, Savory

Ingredients

  • 1 tbsp vegetable oil
  • 1 tsp Thai red curry paste
  • 2 tbsp crunchy peanut butter
  • 1 tbsp light brown sugar
  • 1 tbsp fresh lemon juice
  • 1 cup well-stirred canned coconut milk
  • 1 lb (450g) ground sirloin or pork, or a combination of both
  • 1 tbsp chopped cilantro
  • 1 tbsp Thai red curry paste
  • 1 tbsp fresh lemon juice
  • 1 tbsp Thai fish sauce
  • 1 tsp minced tender lemongrass
  • 1 large egg
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper
  • Rice flour, for dusting
  • Vegetable oil, for deep-frying
  • Lime wedges, for garnish

Instructions

To make the peanut sauce, heat the vegetable oil in a small saucepan over medium heat. Add the curry paste and cook for 30 seconds, until fragrant. Stir in the peanut butter, brown sugar, and lemon juice, then gradually stir in the coconut milk. Bring to a boil, reduce the heat to low, and simmer for 5 minutes, or until thickened. If it becomes too thick, stir in a little water. Keep warm.

For the meatballs, combine the ground beef, cilantro, curry paste, lemon juice, fish sauce, lemongrass, egg, and garlic, and season with salt and pepper. Roll the mixture into small balls about the size of a walnut. Dust each meatball with the rice flour.

Heat enough oil to come halfway up the sides of a large frying pan and heat over high heat until the oil shimmers. In batches, fry the meatballs for about 3 minutes, until browned and cooked through. Using a slotted spoon, transfer to paper towels to drain. Serve hot, with the warm peanut sauce and lime wedges.

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