Indonesian Meatballs
Chicken meatballs flavored with garam masala and red curry paste, simmered in a coconut milk and red curry sauce with lemongrass and Kaffir lime leaves.
Servings: 8 servings
Ingredients
Ingredients
- 1 1/2 poundground chicken
- 1 cupbreadcrumbs I used Panko
- 1 red chili pepper chopped
- 4 clovesgarlic minced
- 1 tablespoongaram masala
- 1/2 teaspoonnutmeg ground
- 5 green onions chopped
- 1/4 cupfresh cilantro chopped
- 1 egg
- 1/2 teaspoonsalt
- 1/4 teaspoonpepper
- 1 teaspoonred curry paste optional
- 2 tablespoonpeanut oil for frying meatballs
- 2 stalkslemongrass *
- 1 cupchicken broth low sodium
- 2 tablespoonred curry paste
- 14 ounceunsweetened coconut milk (1 can 403 ml)
- 1 tablespooncurry powder
- 1/4 teaspoonsalt or to taste
- 1/4 teaspoonpepper or to taste
- 5 fresh Kaffir lime leaves
- 2 tablespoonsweetened shredded coconut optional
- 1 tablespoonfresh cilantro chopped
Instructions
Instructions
- In a large bowl combine 1½ pound ground chicken, 1 cup breadcrumbs, 1 red chili pepper (chopped), 4 cloves garlic (minced), 1 tablespoon garam masala, ½ teaspoon ground nutmeg, 5 green onions (chopped), ¼ cup fresh cilantro (chopped), 1 egg, ½ teaspoon salt, ¼ teaspoon pepper, and 1 teaspoon red curry paste (optional). Mix gently with your hands until just combined.
- Shape the mixture into 1-inch meatballs (you should get around 40 meatballs). Place them on a plate or tray while you heat the oil.
- Heat 2 tablespoons peanut oil in a large skillet over medium heat.
- Fry the meatballs in the hot oil, working in batches if necessary to avoid crowding. Turn as needed so they brown evenly; this should take about 7 minutes. Transfer cooked meatballs to a plate and set aside.
- While the meatballs rest, trim the top and base of 2 stalks lemongrass, peel off any dry or tough outer layers, and bruise the stalks with a meat mallet or rolling pin to release their flavor.
- In the same skillet (leave any browned bits), add 1 cup chicken broth and 2 tablespoons red curry paste. Stir to combine and bring to a boil over medium heat.
- Add 14 ounces unsweetened coconut milk, 1 tablespoon curry powder, ¼ teaspoon salt, ¼ teaspoon pepper, 5 fresh Kaffir lime leaves, and the bruised lemongrass stalks. Stir and return to a gentle simmer.
- Return the meatballs to the skillet, gently toss or spoon sauce over them to coat, then cook uncovered over medium-low heat for 8–10 minutes, until meatballs are heated through and the sauce has slightly reduced.
- Remove and discard the lemongrass stalks and Kaffir lime leaves.
- If using, stir in 2 tablespoons sweetened shredded coconut now.
- Garnish with 1 tablespoon fresh cilantro (chopped) and serve the meatballs and sauce over cooked rice.
Equipment
- Large Bowl
- Skillet
- Plate or tray
- Meat Mallet or Rolling Pin
Notes
Notes
The white sauce you see in the photos is some plain yogurt thinned with a bit of milk to make it easier to drizzle.
If you want to use a gluten free substitute for the panko breadcrumbs, substitute with 1/3 cup potato starch, also called potato flour.
Kaffir lime leaves can be found in the produce section of your grocery store near the lemongrass. If you can’t find any, just use regular lime juice.
* Lemongrass is a stiff grass native to India and is usually used as a herb in Asian Cuisine. Lemongrass is citrusy with a lemony flavor and it tastes like a mix of lemon and lemon mint. Lemongrass is also very fragrant.
Use as much red curry paste as you wish, some curry pastes may be spicier than others, so use your favorite brand and taste as you go along to adjust the spiciness level to what you prefer.
These meatballs can be stored in an airtight container in the fridge for
3 – 4 days
.
This recipe also freezes quite well so just be sure to separate the balls from the sauce in airtight containers and store. Each should last around
3 months
frozen. Just allow them to thaw in the fridge overnight and reheat on the stove top when ready to eat!
Nutritional information assumes about 5 meatballs and sauce per serving.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
The white sauce you see in the photos is some plain yogurt thinned with a bit of milk to make it easier to drizzle.
If you want to use a gluten free substitute for the panko breadcrumbs, substitute with 1/3 cup potato starch, also called potato flour.
Kaffir lime leaves can be found in the produce section of your grocery store near the lemongrass. If you can’t find any, just use regular lime juice.
* Lemongrass is a stiff grass native to India and is usually used as a herb in Asian Cuisine. Lemongrass is citrusy with a lemony flavor and it tastes like a mix of lemon and lemon mint. Lemongrass is also very fragrant.
Use as much red curry paste as you wish, some curry pastes may be spicier than others, so use your favorite brand and taste as you go along to adjust the spiciness level to what you prefer.
These meatballs can be stored in an airtight container in the fridge for
3 – 4 days
.
This recipe also freezes quite well so just be sure to separate the balls from the sauce in airtight containers and store. Each should last around
3 months
frozen. Just allow them to thaw in the fridge overnight and reheat on the stove top when ready to eat!
Nutritional information assumes about 5 meatballs and sauce per serving.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.