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Thai Meatballs with Spicy Peanut Sauce

Source: Beef for All Seasons
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Rating: 3.5   Reviews: 10 See Reviews
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Active Time:  30 Minutes
Total Time:  30 Minutes
  Serves 4
Everything about this recipe-the flavors, aromas, and combinations of ingredients-will transport you to Southeast Asia, and give you a warm and exotic feeling even if it is fall outside.
For Meatballs:
1 1/2 pounds lean high-quality ground beef
1 red jalapeno or Fresno chile, seeded and finely minced (about 2 teaspoons)
2 teaspoons finely minced ginger (about 2 teaspoons)
1 1/2 tablespoons finely minced scallions
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  
For 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, diced
2 tablespoons minced shallots
2 tablespoons minced garlic
1/4 cup Thai red curry paste
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)
4 servings cooked rice
Thai Meatballs with Spicy Peanut Sauce Recipe at
TO PREPARE 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 sauté 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.

TO PREPARE 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.

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

WINE RECOMMENDATION: A wine of quality and strength, such as a Chianti Classico from Italy, a Cabernet Sauvignon from the Medoc in Bordeaux, or a Hermitage from the Rhone Valley.

HELPFUL TIPS: Sticky rice or jasmine rice are good choices, but if you prefer, use regular long-grain white rice. We call for 1/4 cup of curry paste in this recipe, but you can reduce this amount or increase it by a tablespoon or so, depending on your heat tolerance.

Recipe reprinted by permission of Harper Collins. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 1290
Fat. Total: 88g
Fiber: 11g
Carbohydrates, Total: 79g
Sodium: 1902mg
% Cal. from Fat: 61%
Cholesterol: 62mg
Protein: 61g
Spotlight Recipe Review See all 10 reviews »

Rating: 5
by: Cesar, CT Reviewed: 08/11/2010
A winner !!!
I have done this recipe many many times before and it's always a success ! I skip the chile (jalapeno) and with the curry sauce I start with less that the 1/4 cup and keep tasting it so make sure it's not too spicy ! I serve this as a appetizer and always get a lot of compliments !!!!! Cheers !!!
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