meatballs \"Thai style\"
easy
60 mins
60 mins
Ingredients
- 1 Bread roll (from the previous day)
- 2 Onions
- 1 walnut-sized piece of ginger
- 1 stick of lemongrass
- 1/2 potty/bunch coriander
- 500 g mixed mince
- 1 Egg
- 7-10 Tbsp salt and pepper
- 1 red chilli pepper
- 400 g Carrots
- 1-2 TABLESPOONS Oil
- 2 TABLESPOONS Butter
- 2 slightly heaped tbsp. flour
- 1 can(s) (400 ml) unsweetened coconut milk
- 2-4 Tbsp Soy sauce
Directions
- 1
Soak the buns. Peel onions and ginger. Dice onions finely, ginger very finely. Remove the outer hard leaves from the lemon grass, cut the rest very finely. Wash and pluck the coriander.
- 2
Knead minced meat, squeezed bread roll, egg, salt, pepper and half each of lemon grass, onion, ginger and coriander. Form 8-10 meatballs with moistened hands.
- 3
Boil up about 2 l salted water. Let the meatballs simmer for about 15 minutes at low heat. Drain, measure 3/8 l stock and sieve.
- 4
Clean the chilli, carve lengthwise, remove seeds, wash and finely chop. Peel and wash carrots and cut into fine strips. Fry the meatballs in hot oil until golden brown all around. Fry the carrot strips briefly.
- 5
Take everything out.
- 6
Heat the butter in the frying fat. Fry chilli, rest of onions, ginger and lemongrass. Dust with flour and sauté briefly. Stir in broth and coconut milk. Bring to the boil and simmer for about 5 minutes.
- 7
Season to taste with salt, pepper and soy sauce. Stir in the rest of the coriander. Heat the meatballs and carrots in the sauce. Serve with rice.
- 8
Drink: cool white wine, for example Chardonnay, or beer.
Nutrition Facts
650 kcal
22 g
46 g
31 g
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