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🍽️ Spicy Asian Meatballs in Coconut Curry Sauce

935 kcal · 30 min · 4 servings

Ingredients

• 1 stalk lemongrass (only the white part)
• 2 kaffir lime leaves
• 2 tbsp coconut flakes (fresh)
• 400 ml coconut milk
• 200 ml pineapple juice
• 2 tbsp green curry paste
• 1 tbsp soy sauce
• 4 spring onions
• 2 garlic cloves
• 2 tbsp fresh chopped cilantro
• 1 tbsp fish sauce
• chili powder
• 1 egg
• 800 g mixed minced meat
• 2 tbsp cornstarch
• peanut oil (for frying)
• coconut flakes for garnish (fresh)

Instructions

1. 1. Slice the lemongrass into thin, diagonal pieces.
2. 2. Add the lemongrass slices to a pot along with the kaffir lime leaves, coconut flakes, coconut milk, pineapple juice, and curry paste.
3. 3. Bring the mixture in the pot to a boil.
4. 4. Let the sauce simmer gently for about 10 minutes.
5. 5. Season the finished sauce to your taste with soy sauce.
6. 6. Wash the spring onions and trim off the ends.
7. 7. Slice the spring onions into thin rings.
8. 8. Peel the garlic and mince it finely.
9. 9. Mix the chopped onion and garlic with the cilantro leaves, fish sauce, chili, and egg in a bowl.
10. 10. Fold the vegetable-egg mixture into the minced meat.
11. 11. Form small balls from the meat mixture.
12. 12. Roll the meatballs in the starch until they are lightly coated.
13. 13. Fry the meatballs for about 2 minutes in hot oil.
14. 14. Place the pre-fried meatballs into the prepared sauce.
15. 15. Let the meatballs cook through in the sauce for about 10 minutes.
16. 16. Carefully remove the finished meatballs from the sauce using a slotted spoon.
17. 17. Briefly foam the sauce in the pot.
18. 18. Drizzle some of the foamed sauce over the meatballs.
19. 19. Serve the remaining sauce separately in a small bowl.
20. 20. Garnish the meatballs with coconut flakes.
21. 21. Serve the meatballs warm.

Nutrition per serving

• kcal: 935
• Protein: 45 g · Fett/Fat: 76 g · Carbs: 20 g