Ingredients
-
1/2
-
1 1/2
-
1/4
-
1
-
2
-
4
-
1
-
1
-
2
-
2
-
1 1/2
-
1
-
-
-
Directions
Meatballs in Peanut Curry Sauce, I generally don’t care for cocktail meatballs, but these are pretty adicting and out of the ordinary Love the sauce so much From an old article in Fine Cooking , I wished so very much that we’d like this recipe I followed it exactly and found it to be just too rich Maybe, if ever I were to try it again, I would use natural peanut butter, as that cooks better The recipe is so easy to prepare and I bet in a crunch you could use pre-packaged meatballs I will surely use the tip about refrigerated the coconut milk on other dishes- it works great , We enjoyed these very much! Both the meatballs and the sauce were really good I followed directions exactly and it is a recipe that I will be happy to make again If you want a really good change from the same old meatballs, this is it!! Thanks for posting!!
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Steps
|
1
Done
|
Place the Flour in a Shallow Dish. |
|
2
Done
|
Mix the Beef With the Salt and Pepper and Mix Well. |
|
3
Done
|
Make Small, 1-Inch Meatballs- You Should Get 32-40. |
|
4
Done
|
Toss in the Flour, Dusting Off the Excess. |
|
5
Done
|
Line a Sheet Pan With Paper Towels. |
|
6
Done
|
Heat Up a Wok or a Large Saute Pan With the Oil Until Hot. |
|
7
Done
|
Add the Garlic and Saute Briefly, About a Minute. |
|
8
Done
|
Remove and Set Aside. |
|
9
Done
|
Add the Meatballs a Few at a Time and Cook, Turning Them, Until Browned All Over and Cooked Through, About 5 Minutes. |
|
10
Done
|
Do not Crowd the Pan. |
|
11
Done
|
Transfer to the Sheet Pan to Drain. |
|
12
Done
|
If No Oil Remains in the Pan, Add 2 Tsp. |
|
13
Done
|
and Fry the Red Curry Paste For About 2 Minutes to Release the Flavor, Stirring Constantly to Prevent Sticking. |
|
14
Done
|
Add the Reserved Garlic and the Coconut Milk, Then Stir in the Peanut Butter. |
|
15
Done
|
Cook and Stir Until the Sauce Smooths Out, About 1 Minute or 2. |
