Wednesday, October 21, 2015

::Thai Meatballs::

The ingredients sound like an odd mix, and the sauce takes on this unsettling grey colour as it comes together, but it all works. Promise. It's just a different kind of meatball. Note: I double up the sauce to meatball ration, but I'll leave the quantities as they were written.

1 1/2 lbs ground beef
1/4 cup hoisin sauce
1/4 unseasoned bread crumbs
3 tbsp minced green onions
1 tbsp minced fresh cilantro
1 egg
2 tsp minced garlic
1 tsp minced gingerroot
1 tsp sesame oil
salt and pepper

1 cup coconut milk
1/3 cup hoisin sauce
2 tbsp soy sauce
2 tbsp peanut butter {I add way more.}
2 tbsp minced cilantro or basil
1 tbsp minced gingerroot
1 tsp lemon zest
1/8 tsp red pepper flakes

Preheat oven to 400 F. Spray a rimmed baking sheet with non stick spray.
Combine all meatball ingredients in large bowl and mix well. Form mixture into 40 small (1 inch) meatballs and place on sprayed pan. Bake for 18-20 minutes, until cooked through.
While meatballs are cooking, prepare sauce. Whisk all sauce ingredients together in skillet or pan and heat over medium-high, stirring, until mixture boils. Reduce heat to medium and cook for 3 minutes until thickened. Add meatballs to sauce and serve hot.