Meatballs In Fragrant Coconut Broth
Meatballs In Fragrant Coconut Broth
Try thiis quick and easy recipe by Gordon Ramsay from Gordon Ramsay's Ultimate Cookery Course.
  • Difficulty Level Moderate
  • Technique Broiling
  • Preparation Time 5 minutes
  • Cooking Time 25 minutes
  • Yield 2 - 4 servings
Ingredients
  • 2 teaspoons Coriander seeds
  • 4 Cardamom pods, lightly crushed
  • 1 teaspoon ground Turmeric
  • ½ teaspoon ground Cinnamon
  • 2 teaspoons dried Chilli flakes, to taste
  • 2 Lemongrass stalks, trimmed, bashed and cut into batons
  • 5cm piece of fresh root Ginger, peeled and sliced
  • 400 millilitres Chicken stock
  • 400 millilitres tin Coconut milk
  • Zest and juice of 1 Lime
  • For the Meatballs
  • 1 small Onion, peeled and finely diced
  • 2 Garlic cloves, peeled and finely sliced
  • Olive oil, for frying
  • 1 teaspoon dried Chilli flakes
  • 500 grams minced Beef
  • 75 grams fresh Breadcrumbs
  • 4 tablespoons Milk
  • Sea salt and freshly ground Black pepper
Method
  1. First prepare the meatballs. Sauté the onion and garlic with seasoning in a hot oiled frying pan for about 5 minutes until soft and lightly coloured, adding the chilli flakes after a minute or two. Place the mince in a large bowl and add seasoning. Put the breadcrumbs in a separate bowl and moisten with the milk
  2. Add seasoning, then stir the breadcrumbs and onion mixture into the mince and combine well. With wet hands, shape the mince mixture into balls about the size of a golf ball. Transfer to a lightly greased plate or tray and chill for 30 minutes until firm
  3. Brown the meatballs in a cleaned oiled pan for 4–5 minutes, turning frequently until nicely coloured on all sides
  4. Add the coriander seeds, cardamom, turmeric, cinnamon, chilli flakes, lemongrass and ginger Heat through, stirring, until aromatic, then add the stock and coconut milk and bring to a gentle simmer. Taste and adjust the seasoning as necessary. Simmer for 8–12 minutes until the sauce is flavourful and thickened and the meatballs are cooked through
  5. Add the lime zest and juice and serve hot

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