Meatballs with peanut sauce
Ingredients
for 4 people
| 300 g | mince (chicken) |
| 60 g | carrots, finely grated |
| 1 | garlic clove, squeezed |
| 1 | red chilli, deseeded, finely chopped |
| 1 | onion, finely chopped |
| 3 tbsp | breadcrumbs |
| ½ bunch | flat-leaf parsley, finely chopped |
| ½ tsp | salt |
| a little | pepper |
| peanut oil for frying | |
| 1 | onion, finely chopped |
| 1 | garlic clove, squeezed |
| 20 g | ginger, finely grated |
| 2 tbsp | red curry paste |
| 2 tbsp | peanut cream |
| 2 ½ dl | low-fat coconut milk |
| 2 dl | chicken bouillon |
| salt and pepper to taste | |
| 3 tbsp | salted peanuts, coarsely chopped |
How it's done
Meatballs
In a bowl, mix the mince with all the other ingredients up to and including the pepper. Knead well by hand until the ingredients form a compact mass. With wet hands, shape the mixture into approx. 12 balls.
Sauce
Heat a dash of oil in a non-stick frying pan. Fry the meatballs in batches for approx. 8 mins. all over. Remove and set aside. Heat a dash of oil in the same pan. Add the onions, garlic and ginger and sauté for approx. 2 mins. Add the curry paste and cook for approx. 1 min. Add the peanut cream, coconut milk and bouillon, bring to the boil. Reduce the heat, return the meatballs to the pan, cover and simmer for approx. 10 mins., season to taste. Serve the meatballs, sprinkle with the nuts.
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