Panang Meatballs Recipes
PANANG MEATBALLS
From Avon International Cookbook.
Provided by Vicki Butts (lazyme) @lazyme5909
Categories Beef
Number Of Ingredients 9
Steps:
- Shape ground beef into 24 1-inch balls; coat lightly with flour.
- In skillet cook meatballs in hot oil 10 to 15 minutes or till brown, shaking pan frequently to keep meatballs round. Drain meatballs, reserving 1 tablespoon drippings.
- Add curry paste to reserved drippings; cook and stir over low heat for 2 to 3 minutes. Stir in peanut butter, sugar, and fish sauce; mix well.
- Add coconut milk (see below).
- Bring to boiling; reduce heat. Add meatballs to coconut milk mixture. Cover; cook 3 to 5 minutes till meatballs are heated through.
- Serve with hot cooked rice.
- COCONUT MILK: Stir together 2/3 cup unsweetened grated coconut and 1 1/3 cups boiling water; let stand 5 minutes. Place mixture in blender container. Cover; blend 1 minute. Makes 1 1/3 cups.
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- Place your ground beef in a medium bowl and season with 1/2 tsp. fish sauce. Form 24 meatballs using about a tablespoon of beef for each one. Set aside.
- Heat half the can of coconut milk in a medium skillet over medium heat. Let it cook for a few minutes until it thickens and bubbles. Add in the curry paste and work it into the coconut milk using the back of a wooden spoon.
- Once combined, add in the rest of the coconut milk along with meatballs. Spoon the curry sauce over the top of the meatballs and cook, stirring now and then, 2-3 minutes.
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