Thai meatballs with curry

Thai meatballs with curry

Total: 45 Min. | Active: 30 Min.
lactose-free
Nutritional value / people: 551 kcal
, Fat: 31 g
, Carbohydrate: 32 g
, Protein: 36 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Meatballs

2 shallots
1 garlic clove
2 tbsp coriander
600 g minced meat (beef)
1 tbsp sesame seeds
3 tbsp soy sauce

Noodles and vegetables

100 g rice noodles
1 carrot
2 spring onions

Curry sauce

1 stick lemongrass
2 pieces kaffir lime leaves (Thai-Kit)
3 dl coconut milk
2 tbsp red curry paste
½ salt
2 tbsp Thai basil
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How it's done

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Meatballs

Finely chop the shallots, garlic and coriander.

Combine the meat with all the other ingredients up to and including the soy sauce, knead well by hand until the ingredients form a compact mass that no longer sticks to your hands.

With wet hands, shape into 20 walnut-sized balls. Place the meatballs on a tray lined with baking paper. Bake for approx. 15 mins. in the centre of an oven preheated to 160°C.

Noodles and vegetables

Prepare the rice noodles according to the packet instructions. Cut the carrots into thin strips and the spring onions into rings.

Place the spring onions and carrots in a bowl, add the noodles while still warm.

Curry sauce

Crush the lemongrass and Kaffir lime leaves. In a pan, mix the coconut milk with all the other ingredients up to and including the salt, bring to the boil. Simmer over a low heat for approx. 5 mins. Remove the lemongrass and Kaffir lime leaves.

Finely chop the Thai basil. Add the vegetable noodles and Thai basil and serve with the hot meatballs.

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