Meatballs in Fragrant Coconut Broth

Photo 2013-04-19 8 27 46 AM

A refreshing little twist on boring old meatballs! This meal freezes really well, so it’s a good idea to double the recipe and freeze half of it for a meal on another day.

Meatballs

1 tbsp olive oil

1 brown onion, finely diced

2 cloves of garlic, finely sliced

Salt and pepper to season

500g beef mince

1 Tbsp chilli flakes

1 cup bread crumbs

3 or 4 tbsp milk

Coconut Broth

1 Tbsp olive oil

1 Tbsp Coriander Seeds

3 or 4 cardamom pods

1 tsp tumeric

½ tsp cinnamon

2 whole, dried chillies

2 stalks lemon grass, bruised and cut in half

1 x 5cm piece of ginger, sliced thinly

375 mls chicken stock

375 mls coconut milk

Zest and juice of one lime

–       Heat the olive oil in a frying pan and add the garlic and onion and sweat gently with a sprinkle of salt and pepper.

–       When the onions are translucent and soft, add the chilli flakes and cook for 2 minutes. And then set aside to cool slightly.

–       To prepare the mince, spread it out in a large bowl to maximse the surface area and season well. Mix it all up and then flatten out again.

–       Place the breadcrumbs in a bowl, make a well in the middle and then add the milk and mix to form a soft dough consistency.

–       Add the bready dough and the onion mixture to the mince and mix well.

–       Make balls that are slightly bigger than golf balls, squeezing gently to make sure that they stick together while cooking. Flatten them slightly with 3 fingers so they sit nicely in the pan.

–       Wipe out the frying pan and add another glug of olive oil and heat the pan on a medium to high heat. Once the oil is warmed up well, add the meatballs.

–       Add the coriander seeds, cardamom pods, tumeric, cinnamon, dried chillies, lemongrass and ginger.

–       Turn the meatballs over. They should have great colour now.

–       Add the chicken stock and coconut milk, check and adjust seasoning. Bring to a boil and then turn the heat down and simmer gently for 8 – 10 minutes.

–       After it has simmered for 8 – 10 minutes, add the juice and zest of the lime to finish it off.

–       To serve, place a ladle of the broth in a bowl and then place the meatballs on top.

–       Serve with fluffy jasmine rice or noodles

Recipe by Gordon Ramsay

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