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These meatballs are melt in the mouth. Don’t make them too big (no bigger than golf ball size) or they will dry out.

Meatballs in Fragrant Coconut Broth – serves 2-3

  • 2tsp coriander seeds
  • 4 cardamom pods, lightly crushed
  • 1 tsp ground turmeric
  • ½ tsp ground cinnamon
  • 1 tsp dried chilli flakes
  • 2 lemongrass stalks, trimmed, bashed and cut in half
  • 5cm piece of fresh root ginger, peeled and sliced
  • 400ml chicken stock
  • 1 x 400ml tin coconut  milk
  • zest and juice of 1 lime

FOR THE MEATBALLS: 

  • 1 small onion, peeled and finely sliced
  • 2 garlic cloves, peeled and finely sliced
  • olive oil
  • 1 tsp dried chilli flakes
  • 500g minced beef
  • 75g fresh breadcrumbs
  • 3-4 tbsp milk

First make the meatballs. Sauté the onion and garlic and some seasoning in a hot frying pan in a little oil for about 5 minutes or until soft and lightly coloured, adding the chilli flakes after a couple of minutes. Put the mince in a large bowl and season. Put the breadcrumbs in a separate bowl and moisten with the milk. Add seasoning, then stir the breadcrumbs and onion mixture into the mince and combine well. With wet hands, shape the mince mixture into golf-size balls. Transfer to a lightly greased plate or tray and chill for 30 minutes until firm.

Brown the meatballs in a clean oiled pan for 4-5 minutes, turning until brown on all sides.

Add the coriander seeds, cardamom, turmeric, cinnamon, chilli flakes, lemongrass and ginger. Heat through, stirring, until aromatic, then add the stock and coconut milk and bring to a gentle simmer. Taste and adjust the seasoning as necessary. Simmer for 8-12 minutes until the sauce has a good flavour and has thickened and the meatballs are cooked through.

Add the lime zest and juice and serve hot.

Wine Suggestion: this is a rich and bold dish and requires a fuller bodied white wine with texture and savouriness. We would suggest a good Grand Cru Pinot Gris from Alsace (a drier version) or a Condrieu from the Northern Rhone. The wines would ideally have a couple of years development in the bottle to enable the overt fruitiness to mature and the savoury flavours to come to the fore.

(Original recipe from Gordon Ramsey’s Ultimate Cookery Course, Hodder & Stoughton, 2012.)

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