Thai meatballs with Spicy Peanut Sauce

April 18, 2000
Web posted at: 3:30 p.m. EDT (1930 GMT)

From "Beef for All Seasons" (Harper Collins)
By Frederick J. Simon and John Harrisson

4 servings

For the meatballs:

• 1 1/2 pounds lean high-quality ground beef
• 2 teaspoons finely minced ginger
• 1 red jalapeno or Fresno chile, seeded and finely minced (about 2 teaspoons)
• 1 1/2 tablespoons finely minced scallion
• 1/2 tablespoon finely minced lemongrass, or 1/2 teaspoon finely minced lemon zest
• 1 1/2 tablespoons minced cilantro
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon toasted sesame oil
• 1 tablespoon peanut, macadamia nut, or vegetable oil

To prepare the meatballs, thoroughly combine the beef, ginger, chile, scallion, lemongrass, cilantro, salt, pepper, and sesame oil in a mixing bowl. Divide the mixture evenly into 16 (or 20 smaller) balls. Heat the peanut oil in a saute pan and cook the meatballs over medium-high heat, turning occasionally until browned on all sides, for 10 minutes (for medium), or to desired doneness.

Divide the rice among serving plates, and top with the meatballs and sauce.

For the sauce:

• 3 cups unsweetened coconut milk
• 3/4 cup smooth peanut butter
• 1/3 cup brown sugar
• 1/3 cup soy sauce
• 1 1/2 tablespoons unseasoned rice vinegar
• 1 small onion, finely diced
• 2 tablespoons minced shallots
• 2 tablespoons minced garlic
• 1/4 cup Thai red curry paste(or less depending on taste)
• 1 tablespoon minced lemongrass (about 3 stalks)
• 3 kaffir lime leaves (or 1 teaspoon chopped lime zest)
• 2 cups minced cilantro
• 1/3 cup finely minced basil
• 1/2 tablespoon cornstarch mixed with 1 tablespoon water (optional)

To prepare the sauce, place the coconut milk, peanut butter, brown sugar, soy sauce, rice vinegar, onion, shallots, garlic, curry paste, lemongrass, lime leaves, cilantro, and basil in a large saucepan. While stirring, bring just to a simmer over medium-low heat; do not boil. Continue to cook, stirring frequently, until the sauce thickens. Turn off the heat, adjust the seasonings, and strain before serving. If you wish a thicker consistency, combine 1/2 tablespoon of cornstarch with 1 tablespoon of water, stir to dissolve, and mix into the sauce until thoroughly combined; continue to cook until the sauce reaches the desired consistency.

HarperCollins Publishers
Omaha Steaks

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