Cooking with Friends: Tamarind Ginger Meatballs

I really love the LCBO’s Food & Drink magazine. Not only does it have lots of awesome recipes, it also teaches you which drink is best suited for each dish. And it’s free! so if you don’t want to spend money on cookbooks, I suggest grabbing this magazine next time you get some wine.

My friend J. and I haven’t cooked together in a while, so it was so nice to have her over, roll up our sleeves and cook something yummy. This time it was tamarind ginger meatballs, might sound a little weird but absolutely delicious.

We made a few small modifications to the recipe since we didn’t have the same ingredients, but the meatballs still came out great!

Ingredients:

  • 2 tbsp tamarind date chutney
  • 1 stalk  lemon grass
  • 1 egg
  • 1/2 cup cooked basmati rice
  • 3 tbsp grated ginger root
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 lbs lean ground beef
  • 1 can (400ml) coconut milk
  • 3 garlic cloves – minced
  • 2 tbsp Thai yellow curry paste
  • 1/4 cup brown sugar
  • 2 tbsp oyster sauce

Preparation:

  1. Preheat oven to 450F
  2. Trim off dry outside layers of lemon grass and discard. Cut stalk in half lengthwise and remove the inner core. Mince to make 1 tsp. Cut remaining parts in half and smash with a end of a knife. Set aside for later.
  3. In a large bowl, beat the egg and add minced lemon grass, rice, 1 tbsp of the ginger, salt and pepper. Blend in ground beef and form into 32 balls. Place on a large greased, foil lined baking sheet.
  4. Bake for 15 mins or until no longer pink inside. Let cool and put in air tight container and refrigerate.
  5. Heat a 1/4 cup of coconut oil in saucepan over medium heat. Add lemon grass, ginger and curry paste. Saute for 2 mins until ginger and lemon grass are soft and fragrant.
  6. Add remaining coconut milk, tamarind chutney, sugar and oyster sauce; bring to a boil. Reduce heat and boil for 15 mins or until thickened.
  7. Let cool and remove the lemon grass pieces. Chill the sauce in the fridge. Once meatballs and sauce have cooled, pour the sauce over the meatballs and reheat in a large pot over medium heat.

 

Recipe Source: Food & Drink Magazine – Winter 2015

 

 

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