Pork and Beef Meatballs with Coconut Red Curry Sauce

There is a pleasing aftertaste with the red curry sauce. It isn’t spicy. It just feels warm.

Food from different countries and cultures fascinates me. There is usually a surprise combination or a new taste waiting for me to discover. These meatballs are great on their own if you want to get away from Italian styles. And the sauce is a luxurious mix of aromatics and silkiness. Delicious.

SOFTWARE

·         1 1/2 lbs. ground meat (I like 2 parts ground pork and 1 part ground beef)

·         1 egg

·         1/3 c. Panko

·         2 T. minced garlic, divided

·         4 green onions, white part only, thinly sliced, divided

·         1 T. minced ginger

·         1 t. kosher salt

·         1 t. freshly ground black pepper

·         1-2 T. olive oil

·         1 shallot, thinly sliced

·         1 medium red bell pepper, top and bottom removed, cut into 4 pieces, thinly sliced

·         2 oz. red curry paste

·         2 14 oz. cans coconut milk, full fat

·         2 T. lime juice

·         20 oz. cooked jasmine rice

METHOD

1.       In a large bowl, mix the meat, egg, Panko, 1 T. garlic, 2 sliced green onions, ginger, salt, and pepper together with your hands. Only mix until everything is combined.

2.       In a large skillet over medium heat, warm up the oil to shimmering. Form the meatballs into golf ball sizes. Add the meatballs to the skillet, probably in two batches, and brown on all sides.

3.       Remove the cooked meatballs to a plate with a paper towel. Set aside.

4.       In the same skillet over medium low heat, add the shallot and red bell peppers. Cook for 3 minutes.

5.       Add 1 T. garlic and cook for another minute.

6.       Stir in the curry paste and cook for 2 more minutes.

7.       Increase the heat to medium and add the coconut milk and lime juice. Stir occasionally until it just starts to bubble. Turn down the heat to medium low.

8.       Add the meatballs and cook for 15 minutes. Adjust the heat to keep the sauce at a simmer, not a boil.

9.       To serve, portion out the rice on to 4 plates or bowls. Top with 5-6 meatballs and spoon on sauce to coat the rice.

10.   Enjoy.

VARIANTS

To give it a little heat, stir in about 1 teaspoon of garlic chili sauce and give it a taste. Adjust it to your tastes. You can use different rice if you have it, but the jasmine rice brings it own flavor and texture to the party. If you are not a fan of either beef or pork, make the ground meat all of one type. It is okay.