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Add a photoThese are to die for! I was having some friends over for dinner who only eat chicken/turkey and beef. I don't eat much beef so I started looking for a healthy, tasty recipe for poultry. I came across a blog site that had these listed for a cocktail party. I decided to double the recipe and serve them as a main course with saffron rice and braised broccolini. I'm addicted.
(The peanut sauce is spicy so I made one for adults and a milder one for kids).
Ingredientes
- Peanut Sauce:
- 1 tbsp vegetable oil
- 1 tsp Thai red curry past
- 2 tsp crunchy peanut butter
- 1 tbsp light brown sugar
- 1 tbsp fresh lemon juice
- 1 cup well-stirred canned coconut milk
- Meatballs:
- 1 lb round pork or turkey
- 1 tbsp chopped cilantro
- 1 tbsp Thai red curry paste
- 1 tbsp fresh lemon juice
- 1 tbsp Thai fish sauce
- 1 tbsp grated lemongrass
- 1 large egg
- 1 cloves garlic, minced
- salt and freshly ground pepper
- rice flour for dusting
- vegetable oil
Direcciones
- The uncooked, uncoated meatballs can be covered and refrigerated for up to 1 day. The sauce can be made a day ahead. Reheat over very low heat, stirring occasionally to make sure it doesn't burn. Again, I doubled this recipe and added a bit more cilantro (doubled it made 30 med. size meatballs)
- To make the peanut sauce, heat the vegetable oil in a small saucepan over medium heat. Add the curry paste and cook for 30 seconds, until fragrant. Stir in the peanut butter, brown sugar and lemon juice, then gradually stir in the coconut milk. Bring to a boil, reduce the heat to low and simmer for 5 minutes, or until thickened. If it becomes too thick, stir in a little water. Keep warm.
- For the meatballs, combine the ground meat, cilantro, curry paste, lemon juice, fish sauce, lemongrass, egg and garlic, and season with salt and pepper. Roll the mixture into small balls about the size of a walnut. Dust each meatball with rice flour.
- Pour vegetable oil, coating the bottom of a large frying pan. Heat over high heat until the oil shimmers. In batches, fry the meatballs for about 3 minutes on one side until browned. Then flip until browned and cooked through. Transfer to paper towels to drain. Serve with the warm peanut sauce.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 4 servings | |
| Calories 219 | |
| Calories from Fat 104 | 47% |
| Total Fat 11.7g | 15% |
| Saturated Fat 2.87g | 11% |
| Trans Fat 0.09g | |
| Cholesterol 101mg | 34% |
| Sodium 451mg | 19% |
| Potassium 477mg | 14% |
| Total Carbs 5.93g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 4.46g | 3% |
| Protein 21.9g | 35% |
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