For this dish, I used the meatballs I made previously mentioned in this blog, but I couldn't find any lamb mince, so I tried veal mince. I do like it, and it's amazing how soft the veal mince feels too.
MEATBALLS:
- 500g veal mince
- 1 onion, diced
- 1 clove garlic
- 4 tablespoons breadcrumbs
- 1/4 bunch parsley
- 1/2 teaspoon cumin
- salt and pepper
- 1 litre chicken stock
SAUCE:
- 1 onion, diced
- 1 zucchini, sliced
- 2 tablespoons red curry paste
- 1 can coconut milk
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon lime juice
1. Combine all meatball ingredients and roll into little balls. Boil them in the chicken stock until browned.
2. In a large frypan, sauté the onion and zucchini in the oil until tender.
3. Add the coconut milk, curry paste and the cooked meatballs.
4. Add the salt and pepper. Simmer until the sauce thickens, about 3-5 minutes and stir in the lime juice.
5. Serve over rice.
MEATBALLS:
- 500g veal mince- 1 onion, diced
- 1 clove garlic
- 4 tablespoons breadcrumbs
- 1/4 bunch parsley
- 1/2 teaspoon cumin
- salt and pepper
- 1 litre chicken stock
SAUCE:
- 1 onion, diced
- 1 zucchini, sliced
- 2 tablespoons red curry paste
- 1 can coconut milk
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon lime juice
1. Combine all meatball ingredients and roll into little balls. Boil them in the chicken stock until browned.
2. In a large frypan, sauté the onion and zucchini in the oil until tender.
3. Add the coconut milk, curry paste and the cooked meatballs.
4. Add the salt and pepper. Simmer until the sauce thickens, about 3-5 minutes and stir in the lime juice.
5. Serve over rice.
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