meatballs in coconut broth
I also make this leaving out the coconut milk the broth is so fragrant and delicious.
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
4 to 6
Ingredients
- BROTH
- 1 tablespoon cardamon seeds crushed
- 2 teaspoons coriander seeds
- 1 teaspoon ground turmeric
- 8 - dried keffer leaves
- 2 stalks lemon grass trimmed and split down the middle
- 1 teaspoon red pepper flakes
- 1 tablespoon grated ginger
- 4 cloves garlic minced
- 3 cups chicken stock
- 1 can coconut milk
- MEATBALLS
- 1 pound ground beef
- 1 small onion chopped
- 2 cloves garlic minced
- 1 teaspoon ginger grated
- 3 - scallions white parts only minced green parts reserved for garnish
- 1 large egg
- 3 tablespoons buttermilk
- 1 cup breadcrumbs
- - salt and pepper
- - oil for frying
- - chives for garnish
How To Make meatballs in coconut broth
-
Step 1For 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.
-
Step 2Working in batches add oil to a large skillet and fry the meatballs until golden brown and cook through.
-
Step 3For 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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