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:
- 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.
- Add all of the sauce ingredients into a blender. Mix until fulled blended! Set aside.
- Add all of your beef kofta ingredients into a medium bowl (minus the beef). Whisk well until curry paste is fully dissolved.
- Add in the beef and mix well. It works best if you use your hands.
- 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.
- 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.
- Serve with coconut sauce!
Recipe via SweetPeas and Saffron
