massaman curry & coconut meatballs
these are the best meatballs (ever)
forget your Aunt Sue's recipe for cocktail meatballs passed down for generations — these will surely knock those out of the park.
Here's why: the recipe starts with a combo of ground pork & beef. This creates a juicier & more robust base for us to play off of.
Next are the binders: pre-whisked eggs — to ensure even distribution in the meat mixture, panko breadcrumbs & the over achiever, coconut milk. Coconut milk's role is three-fold: in addition to acting as a binder it provides additional moisture & a hint of nuttiness.
Now strap in because you've been provided a one-way ticket to flavor town. The meatballs have 10 flavor additives including lime leaf, which is the most essential — in my opinion, massaman curry paste (my go-to is Maesri Thai - I’ve used it for years & swear by it), fish sauce, green onions & fresno chili peppers. Don't fret if you can't find any of the ingredients at your local grocers. One trip & fifteen minutes at an Asian grocer is your solution.
Lime leaf may be the most uncommon ingredient in that gang. If you’re unfamiliar with this gem, it’s essential in Southeast Asian cooking & provides a bold citrus flavor. Give it a whiff before cooking with it, it’s known for its smack-you-in-the-face fragrance.
Once the balls are thoroughly mixed, rolled, weighed & placed in the oven to bake, you'll pivot to prepping the cherry on top: crispy fried shallots. After you spend 100 years slicing them into thin rings (pro-tip: use a mandolin), you'll fry the shallots low'n'slow in vegetable oil.
This process does take a bit of time & patience but once shallots start to turn from white to a golden hue, time is of the essence. Work quickly to get them in the strainer.
To serve, I plate the meatballs, meticulously place small leaves of mint throughout, pour over hot massaman curry (highly recommend) & top each meatball with a bit of crispy fried shallots.
Serve immediately to get the full effect of the synergy: those juicy meatballs, hot'n'creamy massaman curry & crunchy shallots.
Just an FYI, this recipe does not include a homemade massaman curry; I have a go-to but I know y'all aren't trying to do all of that. I recommend purchasing this massaman curry paste & reserving some for your sauce. Just combine with coconut milk for a super-fast (but tasty) option.
recipe!
massaman curry & coconut meatballs
12 servings (main, appetizer) 10 mins prep + 20 mins cook | 30 mins total time
ingredients
1 ½ pounds ground beef
1 ½ pounds ground pork
1 ½ cups panko breadcrumbs
3 eggs
¾ cup full fat coconut milk
4 tablespoons minced garlic
3 ½ tablespoons ginger paste
½ tablespoon fish sauce
3 tablespoons palm sugar
¼ cup massaman curry paste
6 lime leaves, finely minced
6 green onions, thinly sliced
2 fresno chili peppers, finely minced
2 teaspoons salt
½ tablespoon white pepper
massaman curry, for serving
mint, for garnish
instructions
to prepare meatballs, preheat the oven to 400°F. Prepare a baking sheet lined with parchment paper.
In a large mixing bowl, combine all of the ingredients. Mix well without overworking the mixture. Scoop meatballs to desired size & place on the baking sheet. For this recipe, I did 1.25 ounce scoops which totaled 32 meatballs.
After scooping, roll into balls with oiled hands & place onto the baking sheet. Bake for 20-24 minutes, or until the meatballs are browned & reach an internal temperature of 160°F .
While the meatballs bake, prepare the fried shallots. To serve, plate meatballs, top with mint leaves, massaman curry & fried shallots. Serve immediately.
to prepare crispy fried shallots, place a strainer over a bowl; set aside. Add shallots & oil to a deep saucepan. Place over medium heat & cook, stirring frequently, until shallots begin to bubble, 3-4 minutes. Continue stirring constantly until shallots turn pale golden brown, 12-14 minutes longer.
As soon as the shallots begin to turn slightly golden, another 1-2 minutes, quickly pour shallots into prepared strainer set over bowl. Transfer to a paper towel-lined baking sheet & immediately season with salt. Reserve oil for future uses (i.e. toasting bread, vinaigrettes, marinades, etc.)
substitutions
sub fish sauce with worcestershire sauce for a similar addition of umami
sub palm sugar with light brown sugar
the ground meat can be whatever you desire: all pork, all beef or even poultry