Thai Coconut Meatballs Recipe

Thai Coconut Meatballs Recipe

Ingredients

Coconut Cream Sauce
• 20 Oz Diced Tomato (canned)
• 12 Oz Brown Sugar
• 12 Fluid oz. Chicken Stock
• 1 Fluid oz. Lemon Juice
• 1 Fluid oz. Key Lime Juice
• 32 Fluid oz. Coconut Milk
• 12 Fluid oz. Heavy Cream
• 2 Fluid oz. Fish Sauce
Meatball Mix
• 1 lb. Ground Beef (80/20)
• 2 ea. Whole Eggs
• 3 oz. Bread Crumbs
• 2 Oz Garlic Chili Sauce

Instructions

1. Mix all ingredients for meatball mix together.
2. Portion out into 3 oz meatballs.
3. Cook at 350 degrees for 15-20 minutes or until internal temperature reaches 155.
4. Drain tomatoes from can.
5. Bring tomatoes, brown sugar, chicken stock, lemon and lime juice to a boil and reduce.
6. Once reduced, add coconut milk and fish sauce, and reduce.
7. Add Heavy cream and reduce one last time until thick or you can use a cornstarch slurry to help thicken.
8. With Meatballs cooked, drain any excess fat, and place meatballs in sauce and serve over rice.