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Sweddish meatballs, Spanish meatballs, Italian meatballs or American meatballs there are so many options to choose from! Surely for most of us we prefer the old-fashioned ones, the ones we grew up eating, the ones our grandmother’s made. It might be surprising to some but, meatballs are becoming a more popular restaurant dish these days. But, have you ever wondered what the difference is between meatballs and hamburgers? They are both just minced meat, right?
Not just any meat will do
I know, it’s common for people to use whatever leftovers they have to make their meatballs. However, oftentimes bad quality meat is used and then just covered in sauce to hide the fact that the flavor is not that fresh or appetizing.
As always, I recommend using the best quality ingredients you can find. The best meat for this recipe is one with a high content of fat, otherwise they may come out too dry. For today’s Meatballs I have chosen the fattest parts from a chicken, the wings and thighs, and I left the skin on, because it also has a high content of fat.
Another recommendation: Mince it right before cooking.
Firm on the outside and juicy on the inside
Getting the most tender texture was easy: I added buckwheat flour to the meat to give it some more consistency and a little coconut oil and Almond Cream to soften it a little more.
The egg helps to keep the dough together and makes it easier to handle. And, to get that crispy texture on the outside, the best thing to do is to fry them first.I love the toasted texture and taste it gives the meatballs!
Remember, sauces are not meant to hide the flavor, but to enhance it! You will love this recipe, a super creamy curry broth with a touch of spice. Simply divine!
One of the greatest things about this recipe is that it is so easy to store. Thanks to the sauce this dish can last for a few days in the refrigerator and can even be frozen without any problem.
The ultimate meatballs
- 300 gr Minced chicken
- 2 Tbsp marinade: cumin, pepper, paprika, oregano...
- 3 cloves of garlic (minced)
- 1/4 cup diced onion
- 1 tbsp coconut oil
- 1 Tbsp Almond cream
- 1 egg
- 1/2 cup buckwheat flour
For the Sauce
- 2 red peppers
- Freshly grated Ginger
- 1 green pepper
- 1/4 cup red curry paste
- 400 ml coconut milk
- Freshly chopped Cilantro
Mix the minced chicken with the marinade, garlic, onion, coconut oil,egg, almond sauce, flour, salt and pepper, and almond cream. Knead everything together very well until you are left with a compact mixture. Then roll together each individual meatball to the size of your choice.
Time to cook your meatballs. Fry the meatballs in a frying pan with olive oil until golden brown.
Remove from the pan and set aside on a separate tray.
In the same frying pan (you can add more oil if necessary), sauté the peppers with the ginger, until soft.
Then add the curry paste and coconut milk to the pan and cook over medium heat until it thickens.
Add salt and pepper to taste.
Place the meatballs in the sauce and garnish with the chopped cilantro.