Creamy Meatballs in a Fragrant Coconut Milk Sauce
Yes, it is the meatballs that are creamy. This is a recipe based on a recipe by Gordon Ramsay and the way he makes these meatballs turns them into divine, edible little meatballs of heaven. Instead of an egg he makes a paste with breadcrumbs and milk which works as the binding agent. This makes the meatballs melt in your mouth... The broth is very fragrant and packed with flavour. I don't often look for recipes by Gordon Ramsay because he just seems very chaotic, but he has recently come out with a cooking program on TV where he is quick, efficient and clear. He made these look so good, I tried them out the same day I watched his meatball episode. Just try them and you'll see, they are wonderful! Kudos Ramsay!
WHAT DO YOU NEED?
For the sauce:
- 2 teaspoons coriander seeds
- 4 cardamom pods, crushed
- 1 teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- 1-2 teaspoons dried chilli flakes
- 2 stalks lemongrass, trimmed, bashed with the non-sharp part of your knife
- 5cm piece ginger, peeled and thinly sliced
- 400ml chicken stock (I used a cube crumbled in water)
- 400ml coconut milk
- 1 lime – zest and of half juice (or more, to taste)
For the meatballs:
- 1 red onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp dried chilli flakes
- 500g minced pork
- 75g fresh breadcrumbs
- 2-4 tablespoons milk
- Salt and pepper to taste
- 2 tablespoons oil for cooking
WHAT DO YOU NEED TO DO?
- Sweat off the finely chopped onions & garlic in olive oil. When softened, don't forget to season and add some chili flakes. While this is happening open up mince in bowl by spreading it around the bowl, add salt & pepper and mix. Then, open it up again and the onion & garlic.
- Take the breadcrumbs and add 3-4 tbsp of milk to them. Mix it so it turns into a paste and add this to the mince. again, use your hands and mix everything evenly into the mince mixture.
- Roll meatballs the size of a large golfball.
- Wipe out pan in which you fried the onions, do not wash. That way the flavours stay in the pan. Heat the pan and add some olive oil. Sit the balls in the oil.
- While the balls are cooking, add coriander seeds, cardamom seeds, a touch of turmeric, cinnamon, dried chili's, lemongrass and fresh ginger.
- When they have browned on the bottom, turn over balls so the flavours can get to the entire meatballs.
- Add the chicken stock and allow to simmer for a couple of minutes. Then add the coconut milk and check the seasoning. Bring to the boil & allow to simmer. I let it simmer for about 20 minutes but only 10 minutes are required in the original recipe. When ready, add lime zest on top of the balls and lime juice to the broth. Spoon into a bowl and eat with some crispy bread.