You guys know I'm not a big meat eater BUT.. from time to time I LOVE eating Balls! I mean seriously.. who doesn't??! (lol)
Last week Thursday I was meeting up with my friends K., J., E., and R., at K's place for dinner.. (yes, that explains the unfamiliar marble table). As they we're having lot's of fun chitchatting in the livingroom I was having lot's of fun in the kitchen making us a super delish dinner! My friends know I'd rather be alone in the kitchen then they helping me out..well.. just me accompanied with a nice glass of wine will fit all my needs !!
I made us a thai flavoured raw cucumber/zucchini noodle salad (click HERE for the recipe) and I made some spicy meatballs. This time a bit different then how I normally make them but I'm sure you're gonna love this recipe too! Scroll down..
Ingredients for 5 sexy bitches:
- 1 kilo of ground beef :| (like wtf..make it 5 HUNGRY sexy bitches lol)
- 1 big box of brown mushrooms
- 1 purple onion (chop it really fine)
- 4 limeleaves (shred them a bit)
- 2 spoons of Thai Red Curry paste
- some salt
- 2 shots of soya sauce
- 5 spoons of Ketjap Manis (use an indonesian brand... the very thick ketjap)
- a bunch of coriander
- 4 garlic toes (just flatten them using your knife, no need to chop the garlic for this recipe)
So what's next?
Mix the groundbeef with the chopped onion, the red curry paste and some salt. Turn them into beautiful even round balls. Nice thing about when I'm making meatballs is that I never use any extra oil to bake them in, just wait till the pan is really really hot and then grill the balls, you'll notice that there will form a nice layer of natural fat, when all the sides are goldenbrown, this is the time to add the mushrooms, limeleaves and garlic.
When the mushrooms have also turned goldenbrown turn the heat on medium and add the soyasauce and the ketjap. Wait 5 more minutes and depending on the size of your balls they should be ready by now. Don't overcook them. I always check one first before I turn of the fire. They are when they're still a bit pink inside. The meat will cook longer even when it's off the fire. So when you serve the balls they will be just PERFECT!
I am Eva Lia and I am the founder of The Cookteaser - a food blog and whole food catering/event business based in Amsterdam.
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I love to work with new ingredients and I see it as a great challenge to make it a delish dish!
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