THAI BEEF KOFTA

For the majority of us, ground beef has been a staple in multiple dishes. From meatballs to spaghetti sauce to tacos, we've all enjoyed ground beef in some fashion. Now, for our paleo recipe of the week, we are putting a new and fun spin on meatballs with a recipe that will transport you to the gorgeous beauty that is Thailand. Flavors of ginger, coconut and curry will instantly take you to a street cart selling delicious meats to munch on. 

Ultimately, this recipe would put each elongated meatball on a skewer before grilling. If you have them on hand, please feel free to use them! We think this dish will be a perfect addition to the rest of your summer grilling favorites. 

We promise that this recipe will take you on a tasty, flavor adventure. Isn't it wonderful how food can take us away to places we've never been to?! 

Ingredients:

Coconut Sauce:

1/2 cup coconut milk

1 tsp. Thai red curry paste

2 tsp. lime juice

2 tsp. fish sauce

3 tsp. brown sugar

1 tsp. soy sauce

1 tsp. sesame oil

Thai Beef Koftas

2 cloves garlic, minced

1 tbsp. ginger, minced

1 tbsp. fish sauce

1 tbsp. brown sugar

1 tbsp. lime juice

1 tsp. Thai red curry paste

1/4 tsp. salt

1/2 tsp. worcestershire sauce

1 lb ground beef

Instructions:

  1. Preheat grilled to medium-high heat. If you don't have access to a grill you can use a slated cast iron skillet or simply grill via your stove top.
  2. Add all of the sauce ingredients into a blender. Mix until fulled blended! Set aside.
  3. Add all of your beef kofta ingredients into a medium bowl (minus the beef). Whisk well until curry paste is fully dissolved. 
  4. Add in the beef and mix well. It works best if you use your hands. 
  5. Form into two tablespoon-sized, elongated meatballs Our tip is to roll them with your hands for a few seconds and then stick your skewer through the middle once formed. 
  6. Cook each meatball for 8 - 10 minutes, turning every 2 minutes. Make sure to be careful on the first flip as these puppies can easily fall apart. 
  7. Serve with coconut sauce! 

Recipe via SweetPeas and Saffron