Thai Style Meatballs with Spicy Peanut Sauce

Thai style meatballs on noodles

Fragrantly spiced meatballs on a bed of noodles, smothered in a creamy but fiery peanut sauce: a quick, easy and very tasty meal, ideal for mid-week when cooking motivation is fading and take-out food is looking appealing.  Way better than ordering in, and not that much more effort.

meatball ingredientsIngredients

For the meatballs
500g minced meat (I used beef here but go with what you like)
4-5 spring onions, finely chopped
1 red chilli, de-seeded and finely chopped
1 dessert spoon fresh ginger root, grated
½ lime – zest and juice
A small handful of fresh coriander leaves, finely chopped
1 egg

curry paste ingredientsFor the sauce
1 tin coconut milk
2-3 tablespoons peanut butter – smooth or crunchy, as is your desire

For the curry paste
6-7 shallots
3-4 garlic cloves
3-4 red chillies
1 teaspoon peppercorns – crushed
½ teaspoon ground coriander
½ teaspoon ground cumin
1 tablespoon fish sauce (nam pla)
½ lemon – zest only
½ lime – zest and juice
A handful of fresh coriander leaves

A couple of tablespoons of oil for frying

Noodles or rice to serve

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You’ll need a plate or tray for putting the rolled meatballs on – one that will fit in your fridge.  Got one?  Grand!

all the meatball ingredients in a bowl

Put all the meatball ingredients into a bowl and, using your hands, mix together.

roll into balls

Shape into 16-20 small meatballs and chill in the fridge for about 20 minutes (or 10 in the freezer, but don’t forget about them!)

prepared curry paste ingredients

Put all the curry paste ingredients into a food processor.  Or you can use a pestle and mortar – it brings out more oils, and therefore flavours, but my word do you have to work for them!

ground to a paste

Grind to a thick paste.

Coconut milk

Heat around a tablespoon of oil in a saucepan until it reaches sizzling point then add your curry paste.  Cook, stirring, for a few minutes then add coconut milk.  Bring to a simmer.

Peanut butter

Stir in 2-3 tablespoons of peanut butter and continue to heat until sauce has thickened.  You may need to use a hand whisk to bring together the oils.  Keep warm on a low heat while you fry up your meatballs; stir occasionally to keep it from sticking.

Thai style meatballs with spicy peanut sauce

Heat a few tablespoons of oil in a frying pan and cook the meatballs until they’re evenly browned all over and piping hot in the middle.

Arrange meatballs on noodles or rice, pour over peanut sauce and finish with a sprinkling of chopped spring onion.

Ta da!  Dinner’s done!

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Thai Style Meatballs

The first focus for the Cupboard Challenge was to use up six Italian herb flavoured meatballs that were in the freezer. We’d eaten their compatriots with tomato sauce and spaghetti, but had not been wildly impressed – that’s why the last six were still in the freezer waiting to be cooked.

I’m happy to say they were quite delicious served up like this.

To serve two:

herbs and spicesCurry Paste Ingredients
4 cloves garlic
2 red bird’s eye chillies (I remove the seeds – you might like to keep them in and set your mouth on fire)
1 green finger chilli (see above)
1 kaffir lime leaf
a chunk of fresh ginger, peeled
1 teaspoon galangal paste
1 teaspoon tamarind paste
Zest and juice of 1 lime
2-3 teaspoons tamari (or use soy sauce)
A good handful of fresh coriander
Approx. 150g soffritto

Other Ingredients
Approx. 2 tablespoons rapeseed/canola oil
6 meatballs
5 tablespoons passata
1 tin coconut milk
1 chicken stockpot (I’m sure a stock cube would do just as well)
1 handful green beans
Rice noodles
1 spring onion, chopped, to garnish
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Ready?  Ok, let’s get started…with soffrito, chopped

Chuck all the curry paste ingredients into the food processor and whizz until finely chopped.

browning the meatballsHeat oil in pan (you need to use one that has a lid – the lid comes later), add meatballs and curry paste.  Cook, stirring frequently, until meatballs are browned and spice mix is beginning to release those yummy oils.

passata

coconut milk

Chicken stockpot

Add passata, coconut milk and stockpot.  Stir well, bring to the boil then lower heat.  Cover pan with lid (there’s the lid!) and gently simmer for around 20 minutes, stirring occasionally.

green beans

Add green beans and cook for a further 15 minutes.Rice noodles

While the beans are cooking, get your rice noodles under way.  These ones just need to be soaked in hot water for 15 minutes – simplicity itself.Thai style meatballs with rice noodles

Drain noodles, ladle on meatballs and sauce, scatter with chopped spring onion, say, “ta-da!”

So that’s what I cooked up.  What would you have done with the six bland meatballs?

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