Easy and Impressive Thai Coconut Meatballs

I can’t speak highly enough about these meatballs. This is one of those dishes I will make to impress people coming over – whether it’s a date, your in-laws, or just your friends who live entirely off frozen meals from their parents. It is packed with flavor, totally unique, and the fanciness:skill ratio is off the charts.

Ingredients:

Meatballs:

• 1/4 cup bread crumbs
• Splash of milk
• 1lb ground beef
• 1 yellow onion
• 13 garlic cloves
• 1 tbs dried chili flakes
• 2 tbs diced cilantro
• Olive oil
• Salt
• Pepper

Sauce:

• 1 tsp coriander
• 4 cardamom seeds
• 1 tbs turmeric
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 cup chicken stock
• 1/4 cup coconut milk
• 1 lime

Steps:

In a small bowl mix together breadcrumbs and milk. You want the breadcrumbs to become a mushy paste. If you overpour your milk, you can always strain out the residual. Combine ground beef, finely diced yellow onion, minced garlic cloves, chili flakes, cilantro, breadcrumb paste, salt, and pepper.  Mix together with your hands until everything looks well incorporated. 

Form ping pong sized balls, and sear in a hot frying pan with oil. You will want to cook each side of the ball until nicely browned. You are not trying to cook them through, just brown them for flavor. This also helps them maintain their shape.  If necessary cook in batches so that you do not overcrowd your pan.  

Remove meatballs from the pan, and start working on your sauce. In the same pan add coriander, cardamom seeds, turmeric, cinnamon, ground ginger, and chicken stock. Mix together and add meatballs back in. Bring to boil, add coconut milk, and check if you need to add salt. Simmer with lid on for 8-10 minutes.

Top with lime juice and cilantro.