Fragrant Thai Meatballs
Thai meatballs are a delicious fusion of Thai and Italian cuisines. A perfect party appetizer or weeknight dinner with spaghetti or rice.
Ingredients
- 1 lb lean minced pork or beef
- 1 tbsp chopped garlic
- 1 stalk lemon grass finely chopped
- 4 spring onions finely chopped
- 1 tbsp chopped fresh coriander
- 2 tbsp red curry paste
- 1 tbsp lemon juice
- 1 tbsp fish sauce
- 1 egg
- salt and freshly ground black pepper
- rice flour for dusting
- oil for frying
- sprigs of coriander to garnish
for the peanut sauce
- 1 tbsp vegetable oil
- 1 tbsp red curry paste
- 2 tbsp crunchy peanut butter
- 1 tbsp palm sugar
- 1 tbsp lemon juice
- 8 floz coconut milk
Instructions
- Make the peanut sauce. Heat the oil in a small saucepan, add the curry paste and fry for 1 minute.
- Stir in the rest of the ingredients and bring to the boil. Lower the heat and simmer for 5 minutes, until the sauce thickens.
- Make the meatballs. Combine all the ingredients except for the rice flour, oil and coriander, and add some seasoning. Mix and blend everything together well.
- Roll and shape the meat into small I balls about the size of a walnut. Dust the meatballs with rice flour.
- Heat the oil in a wok until hot and deep fry the meatballs in batches until nicely browned and cooked through. Drain on kitchen paper. Serve garnished with sprigs of coriander and accompanied with the peanut sauce.
Calories: 542 kcal
Carbohydrates: 10 g
Protein: 24 g
Fat: 46g
Saturated Fat: 22 g
Trans Fat: 1 g
Cholesterol: 123 mg
Sodium: 488 mg
Potassium: 602 mg
Fiber: 1 g
Sugar: 4 g
Vitamin A: 1967 IU
Vitamin C: 8 mg
Calcium: 68 mg
Iron: 4 mg