Meatballs in Coconut Broth

barbara lentz

By
@blentz8

I also make this leaving out the coconut milk the broth is so fragrant and delicious.


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Serves:

4 to 6

Prep:

10 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

BROTH

1 Tbsp
cardamon seeds crushed
2 tsp
coriander seeds
1 tsp
ground turmeric
8
dried keffer leaves
2 stalk(s)
lemon grass trimmed and split down the middle
1 tsp
red pepper flakes
1 Tbsp
grated ginger
4 clove
garlic minced
3 c
chicken stock
1 can(s)
coconut milk

MEATBALLS

1 lb
ground beef
1 small
onion chopped
2 clove
garlic minced
1 tsp
ginger grated
3
scallions white parts only minced green parts reserved for garnish
1 large
egg
3 Tbsp
buttermilk
1 c
breadcrumbs
salt and pepper
oil for frying
chives for garnish

Directions Step-By-Step

1
For the meatballs cook the onion and garlic in a little oil until softened. Add all ingredients except for chives and shape into golf ball size meatballs.
2
Working in batches add oil to a large skillet and fry the meatballs until golden brown and cook through.
3
For the broth
Place all ingredients in a stock pot bring to a boil and reduce to a simmer and simmer 10 minutes. Strain the broth and discard solids. Add the meatballs to the broth and serve garnished with chives

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Asian