← Back to Search Results
frying Asian, Thai
Asian Meatballs with Peanut Sauce

Photo by:
Comments: 0
 

Recipe

The sweet peanut sauce is a perfect accompaniment to these savory bites

Yield: Makes 6–8 servings
Prep time: 15 Mins
Cooking time: 20 Mins

Ingredients

For the peanut sauce:

  • 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

For the meatballs:

  • 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

Directions

1. 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.

2. 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.

3. 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.

Notes

Prepare ahead: The uncooked, uncoated meatballs can be covered and refrigerated for up to 1 day.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings, 1/8 teaspoon added salt per serving and 4 cups added oil for frying.

484kcal (24%)
23mg (2%)
2mg (4%)
9mcg RAE (0%)
290mg
37mg
13g
3g
0g
4g
65mg (22%)
649mg (27%)
11g (55%)
47g (72%)
2mg (13%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
mom-a-licious Mom-a-Licious
by Domenica Catelli
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
a-new-way-to-cook A New Way to Cook
by Sally Schneider
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
cooking-for-friends Cooking for Friends
by Gordon Ramsay
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?