Meatballs are such a standard dish it seems, yet I have never made them before. My mum used to make them but I didn’t care so much for them. This recipe however, with a spicy coconut broth, sounded just right to me. Plus the meatballs are freezer friendly, so I doubled up on them. There are two more recipes in the cookery challenge, so I will definately use them.
I started by sautéing onion and garlic in a dash of sizzling olive oil.
After that, I added the softened onions, chilli flakes, and breadcrumbs soaked in milkto the ground beef…
… and kneaded everything together. With wet hands I proceeded to form tangerine-sized meatballs. I froze half of them before I took the following picture. Before I put them into a freezer bag, I put them seperately onto some baking paper into the freezer, so they wouldn’t stick together.
After giving the pan a swift cleaning, I browned the meatballs in hot olive oil.
Once browned sufficiently, I added lemongrass, ginger, cardamom, and coriander seeds, I prepared before, and topped it off with some cinnamon, turmeric, and chilli flakes.
After pivoting the pan to coat the spices with the hot oil, I deglazed with chicken stock and coconut milk.
Once everything was cooked through and aromatic, I strained the broth and portioned some of it into the serving bowls before I added the meatballs. I added a mint sprig for a pop of colour. I did serve some jasmine rice on the side, but I didn’t think it worthy of a picture.
The coriander seeds gave an exciting flavour to the dish, I didn’t know before. I used to cook with ground coriander, which doesn’t compare to the whole seeds, at all. The meatballs themselves were fluffy and light, especially considering they are made without eggs. All in all an interesting take on the dish, although I’m not completely sold on the concept of “exotic” meatballs (but that might just be me, the boyfriend was pretty happy with the results). I’m curious how the other recipes with them will turn out.