Ingredients for Thai Meatballs With Peanut Sauce
- Beef Mince
- 1/4 cup all-purpose flour
- Peanut Oil
- 2 tbsp fresh coriander, chopped
- Red Curry Paste
- Crunchy Peanut Butter
- Brown Sugar
- Lemon Juice
- Coconut Milk
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How to Make Thai Meatballs With Peanut Sauce
- In a bowl, gently combine the ground meat with 1/4 cup flour. Roll into 1-inch meatballs.
- Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Fry meatballs in batches until browned and cooked through (about 5-7 minutes per batch). For shallow frying, ensure all sides are browned. For deep frying, ensure meatballs are cooked through but avoid over-browning.
- Remove meatballs from skillet and set aside on a paper towel-lined plate to drain excess oil.
- Pour off all but 1 tablespoon of oil from the skillet.
- Add the Thai red curry paste to the skillet and cook for 1 minute, stirring constantly, until fragrant.
- Stir in peanut butter, soy sauce, fish sauce, brown sugar, rice vinegar, and chicken broth. Bring to a boil, stirring until the peanut butter is completely melted and the sauce is smooth.
- Reduce heat to low, add the cooked meatballs, and simmer for 5-10 minutes, or until the sauce has thickened to your desired consistency. Stir in lime juice and chopped chili (if using).
- Garnish with fresh coriander and serve immediately with rice or noodles.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
16g
Fat
117g
Carbs
2g
