Curries are always a great hit in our home, whether it’s just us or whether we have guests joining us for dinner. It’s so easy to prepare, everyone loves a Curry and it can be made in advance. This particular Curry is one I make very often because we love Thai Curries and also because it has Peanut butter in it. We love all things Peanut sauce, have you tried our Sate sauce?
TIP: I usually double the sauce and freeze half for later in small containers, it works so well for a quick dinner.
Prep time : 20 min Cooking time : 20 min Serves : 4
Meatballs • 1 lb./450 gr. Ground chicken • 1 clove garlic, grated • 1 tsp. soy sauce • 1 tsp. fish sauce • 1 tsp. Thai red curry paste • Ground pepper • Grated lime zest, just a little bit
Curry sauce • 2 tablespoons coconut oil • 2 medium shallots, minced • 2 inches fresh ginger, peeled and grated or minced • 3 garlic cloves, grated or minced • 1 zucchini in bite-size pieces • 2 tablespoons Thai red curry paste • ¼ cup creamy peanut butter • 1 can coconut milk, 13.5 oz./400 ml. • 1 tbsp. Palm sugar or brown sugar • About ½-1 cup water • 1 tbsp. Fish sauce (adjust to taste) • Juice of ½ – 1 lime (adjust to taste) • fresh cilantro, rice and chopped nuts for serving
1. In a large bowl, add the chicken mince and add the garlic, soy sauce, fish sauce, Thai red curry paste, ground pepper and lime zest. Mix to combine and shape into meatballs about the size of a golf ball, set aside. 2. In a large pot, bring the oil to medium heat. Add the shallots, and cook for 3 minutes, or until translucent. Next add the ginger and garlic. Stir and continue to cook for about 5 more minutes. 3. Now add the curry paste, stir for a minute and add the peanut butter, fish sauce, sugar and coconut milk and water, bring to a simmer. Carefully add the meatballs. 4. Bring to a simmer again and cover partially with a lid, cook for about 15 minutes then add the Zucchini, cover and cook for another 5 to 10 minutes or until Zucchini is bite tender. Check throughout cooking if you need to add more water. 5. Add the lime juice and check the seasoning, add more fish sauce if you want it saltier. I always check that the meatballs are fully cooked by cutting one in half. 6. Serve warm over cooked rice, with more cilantro, lime wedges and some chopped nuts.
Köfte are Middle Eastern sausage-shaped meatballs, often grilled on a stick. They can be made from either ground lamb, beef, or a combination.They’re perfect for the barbecue, or can be fried in the pan or even baked in the oven. This recipe is simple and delicious and all it needs is a salad and good flatbread.
500 gr minced Beef 1 small onion, grated about 1/4 cup 1 clove garlic, grated 1 tsp salt 1/4 tsp black pepper 1 tsp oregano 2 tsp dried parsley or 1 tbsp fresh 1/2 tsp dried mint 1/2 tsp ground cumin 1/4 tsp all spice 1/2 cup panko breadcrumbs 1 egg
Tahini Yoghurt sauce:
1 cup (greek style)Yoghurt Squeeze of lemonbjui 1 tbsp. Tahini 1/2 tsp dried garlic and 1 tsp dried onion powder Salt & pepper
Flatbread to serve.
Combine all ingredients for the Köfte in a bowl and mix until evenly combined. Shape the meat mixture into sausage shaped meatballs, wetting your hands as necessary to prevent sticking. At this point you can also form the meat around skewers about 4 1/2 inches long. To secure the meat on the skewer, open and close your fingers along it, moving up and down the skewer and flattening the meat. Refrigerate the skewers until you are ready to grill. Otherwise heat a frying pan to medium hot and cook the Köfte for about 5 minutes until cooked thru. Mix the ingredients for the Tahini sauce. Serve over flatbread with a salad, yogurt, and plenty of sauce. Enjoy!
Meatballs loaded with onion sauce and finished off under the grill to melt all that cheese to golden perfection. These are the kind of dishes that make me wish winter would last forever.
You can serve these with mashed potatoes, over pasta or even in a bun.
The meatballs in this recipe are medium large intended for dinner, but you could make them a lot smaller and then serve them as an appetizer for a party with little wooden skewers in them.
Serves: 4 – 6
1 lb ground beef
1 clove garlic, peeled and crushed or grated
1 egg yolk
2 – 3 tbsp. panko bread crumbs
1 tsp salt
ground black pepper
1 tbsp fresh parsley
1/4 tsp ground nutmeg
4 medium onions, peeled and sliced
2 tbsp. olive oil
1 tbsp. sugar
2 tbsp. flour
2 cups beef stock
1/4 tsp. ground cumin
1 cup grated cheese*
*Cheddar , Gouda, Asiago, Fontina, Gruyère, Havarti, Monterey Jack are all great cheeses for melting and grilling, use any one or make a mix.
Pre heat the oven to 220° C / 425° F
For the meatballs, place all the ingredients in a large bowl and mix with your hands. Don’t overmix. Form 8 meatballs.
Put them in a oiled oven dish and place in the middle of the oven. Bake for about 20 minutes. I use a cast iron skillet but a baking dish is fine too.
Meanwhile heat a large frying pan and glaze the onions on medium low heat in the two tablespoons of olive oil, add a pinch of salt. Partially cover and let cook for about 20 minutes. Stirring now and again. After the 20 minutes add one tablespoon of sugar and stir around until in begins to caramelize and gets a deep golden color.
Add the two tablespoons of flour and again stir until this too gets a golden color.
Gently add the beef stock and stir to completely combine. Add the cumin and let simmer for 10 minutes.
When the meatballs are cooked take them out of the oven and carefully pour over all the onion sauce.
Set the oven to grilling.
Cover the meatballs and onions with the grated cheese and place back in to oven. Grill for about 5 minutes until golden brown and bubbling.
These have to be our favourite meatballs. They have everything we love. Good quality beef, cheese and mediterranean flavours.
This dish is actually lighter than you might think. The trick is to remove any fat after cooking the meatballs by draining them in a colander. The lemon zest lifts the whole thing up, and the fresh herbs add freshness. A great dish for all year round. Serve over pasta, with french bread or in a sandwich, or make small ones and serve as an appetizer. Also make a double batch and put one in the freezer for an other day (without the cheese).
1 tablespoon olive oil
1/2 medium onion, peeled and finely diced
2 cloves garlic, peeled and grated
1/2 teaspoon crushed red pepper
2 tablespoons tomato paste
1 14-oz cans Italian-style diced tomatoes
1 glass dry white wine
a tiny grating of lemon zest, about 1/4 teaspoon
a pinch of sugar
Salt and pepper, to taste
1/2 cup cream, I use half-and-half
1 tablespoon fresh chopped parsley
1 tablespoon minced basil
1 tablespoon fresh oregano
1-1/4 pounds lean ground beef
1/2 medium onion, peeled and finely diced
1 clove garlic, peeled and grated
1 egg yolk
1/2 cup panko bread crumbs
1 teaspoon dried oregano
1 teaspoon salt
freshly ground black pepper
6 oz. fresh mozzarella
1/4 cup grated Parmesan cheese
1 tablespoon fresh oregano
In a large skillet melt the olive oil over medium heat. Add the diced onion and cook about 3 minutes . Add the garlic and red pepper flakes and cook, stirring constantly, about 30 seconds until it starts to soften, Add the tomato paste. Stir in the sugar. Add the wine. Add the lemon zest.
Add the canned tomatoes and salt and pepper to taste. Add the herbs. Reduce heat to a simmer and let it cook while you prep the meatballs.
In a food processor, pulse the onion until it is finely diced. Add the remaining ingredients and pulse until well combined. Roll the mixture into meatballs about the size of golf balls.
Preheat the oven to 220° C / 425° F.
Heat a large non stick frying pan and add the meatballs to the pan with no extra oil. The meatballs will start to release some fat as they cook. Cook for 15 minutes – it’s okay if they aren’t cooked all the way through since they are also going into the oven. Remove from heat and drain off all the fat in a colander.
Place the meatballs in an oven proof dish.
Pour the sauce over the meatballs, add the cream. Stir.
Top with mozzarella and Parmesan cheese.
Place in the oven to bake until the cheese on top is bubbling , about 20 minutes.