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Thai Meatballs With Coconut Broth

Thai Meatballs With Coconut Broth

Serves 8


    • 4 teaspoons olive oil, for frying
    • 1 small onion, finely diced
    • 2 cloves garlic, peeled and finely diced
    • ½ teaspoon chili flakes
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • ½ cup breadcrumbs
    • 3 to 4 tablespoons milk
    • 1 pound Certified Piedmontese ground beef

    Coconut Broth

    • 2 teaspoons coriander seeds
    • 3 whole cardamom pods
    • 1 teaspoon ground turmeric
    • ½ teaspoon ground cinnamon
    • ½ teaspoon chili flakes
    • 1 lemongrass stalk, trimmed*
    • 3 tablespoons sliced ginger
    • 1 cup chicken stock
    • 1½ cups coconut milk
    • 1 lime, zest and juice
    • Salt
    • Pepper
    • *To prep lemongrass, use a knife to slice off the root and the upper two thirds of the green stalk. Peel off any dried outer layers. Then, using a rolling pin, meat mallet, or small pan, smash the stalk until it begins to fall apart.

    In a hot frying pan, sauté the onion and garlic in 1 teaspoon of the olive oil for about 5 minutes until soft and lightly colored, adding the chili flakes after a minute or two. Transfer to a bowl, add salt and pepper, and mix.

    Put the breadcrumbs in a separate bowl and add the milk to moisten. Add the ground beef and moistened breadcrumbs to the onion mixture and combine well. With wet hands, shape the mixture into golf-ball-size meatballs. Transfer to a lightly greased plate or tray and chill for 30 minutes.

    Heat a frying pan over medium-high heat and add remaining 3 teaspoons of olive oil. Add the meatballs to the pan and cook for about 4 to 5 minutes, turning frequently until nicely browned on all sides. Transfer the meatballs to a plate while you make the Coconut Broth.

    To the same frying pan, add the coriander seeds, cardamom, turmeric, cinnamon, chili flakes, lemongrass, and ginger. Cook, stirring constantly, until ingredients become aromatic. Add the chicken stock and coconut milk and bring to a gentle simmer. Taste and adjust the seasoning as necessary. Return the meatballs to the sauce and simmer for 8 to 12 minutes until the sauce is flavorful and thickened and the meatballs are cooked through.

    Add the lime zest and juice and serve with rice.