Thai Lamb Meatballs with Coconut Red Curry
Makes 16-18 golfball-size meatballs
Serves 4 as an entree
Adapted from PicNic
Ingredients for the Meatballs:
1-1½ lbs ground lamb – $7.99
4 Tablespoons Thai red curry paste – $2.49
2 Tablespoons breadcrumbs – stock
1½ Tablespoons fresh cilantro, chopped finely + extra for garnish – $.89
1 cup of onion, finely diced – $1.19
1 Tablespoon fish sauce – stock
For the Sauce:
1 Tablespoon sesame oil – stock
3 Tablespoons Thai red curry paste – included above
13.5-oz can of light coconut milk – stock
1 Tablespoon fish sauce – stock
1 Tablespoon light brown sugar, lightly packed – stock
½ Tablespoon lime juice – $0.50
Grand total assuming well-stocked kitchen: $13.06
Cost per serving: $3.26
Directions:
1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, combine the meatball ingredients using your hands. Roll into small golfball-sized meatballs and arrange on the parchment-lined baking sheet, spacing evenly. (Note: the meat can be prepped and refrigerated a day ahead of cooking).
3. Bake the meatballs for 10 minutes, flip and continue baking for another 10 minutes. Set aside.
4. Meanwhile, in a large skillet, heat the sesame oil over medium heat. Add the red curry paste and saute until fragrant, about 3 minutes.
5. Add the remaining sauce ingredients and simmer through for 10 minutes, until the sauce begins to thicken. Add the meatballs and serve hot over vermicelli noodles or rice, or sandwiched between baguette-style bread. Garnish with fresh cilantro and julienned mango, if desired.