Meatballs in coconut curry sauce

Name: Meatballs in coconut curry sauce
Yield: Serves 4–6
Ingredients: 3 eggs; 130 g rolled oats; 60 ml milk; 900 g minced beef; 1 tbsp fresh ginger, grated; 1 tbsp red curry paste; 2 tbsp fish sauce; 1 tsp sugar; 20 g fresh coriander (cilantro), chopped; 1½ tsp salt; 2 cloves garlic, crushed; 3 spring onions (scallions), finely chopped; 2 tbsp oil, for frying, plus more as needed; 2 cans coconut milk; 3 tbsp red curry paste; ½–1 lime, juice only; salt and pepper, to taste

Source: Fréttablaðið (starri@frettabladid.is); source: grgs.is
Makes: Serves 4–6

Ingredients

Meatballs

3 eggs
130 g rolled oats4½ oz rolled oats
60 ml milk¼ cup milk
900 g minced beef2 lb minced beef
1 tbsp fresh ginger, grated (The clipping also says 'minched ginger' (sic), i.e. minced ginger.)
1 tbsp red curry paste
2 tbsp fish sauce
1 tsp sugar
20 g fresh coriander (cilantro), chopped½ oz fresh coriander (cilantro), chopped
1½ tsp salt
2 cloves garlic, crushed
3 spring onions (scallions), finely chopped
2 tbsp oil, for frying, plus more as needed

Coconut curry sauce

2 cans coconut milk
3 tbsp red curry paste
½–1 lime, juice only
salt and pepper, to taste

Method

Whisk the eggs, oats and milk together in a bowl and leave for about 5 minutes so the oats soak up the liquid.
Add the beef with the ginger, the 1 tbsp curry paste, fish sauce, sugar, coriander, salt, garlic and spring onions, and work everything together well.
Shape the mixture into meatballs. Brown them in the oil in a large frying pan for 1–2 minutes on each side, in batches if needed, adding more oil as you go. Lift them out and set aside.
Pour the coconut milk and the 3 tbsp curry paste into the pan and scrape up the browned bits from the bottom into the sauce.
Return the meatballs to the sauce and simmer for about 8 minutes, until cooked through.
Season the sauce with lime juice, salt and pepper.

Notes

Lovely meatballs with an Asian twist.
Serve with rice.