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.
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
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