Yesterday morning we made a batch of Swedish-meatball-style meatballs using 600 grams of ground beef and 350 grams of ground pork. That made about 40 small meatballs. It turns out that the Swedish meatball recipe I followed (Alton Brown's) doesn't have anything particularly Swedish about it. We had made a batch of these meatballs a while back and had ended up eating some of them with spaghetti and tomato sauce. Delicious. This time, I decided to make meatballs in a curry sauce. I found recipes on the internet called Pakistani-style curried meatballs. Delicious too, as it turned out, with Brussels sprouts and potatoes.
I steamed the Brussels sprouts and put them pre-cooked into the curry sauce, which I made with coconut milk using curry paste that we had in the freezer. The nice thing about these meatballs is that they are plump and juicy. They dont fall apart when you cook them. We cooked them and some small potatoes in our air-fryer and put them pre-cooked into the curry sauce too. Why do these meatballs not fall apart when you cook them? First, we put two eggs as a binder, along with a couple of sliced of bread that we cut up and soaked in a little bit of milk. Then we put the ground meat mixture into a stand mixer and mixed it for about five minutes to make it into a smooth paste.
Here's the result after we let the pre-cooked sprouts, meaballs, and potatoes in the curry sauce and let them simmer for about 10 minutes to make sure everything was hot and completely cooked.
Those meatballs are perfect. Alton Brown has a wonderful banana pudding recipe, making the vanilla wafers himself.
ReplyDeleteI love coconut creamy curry sauces (not too hot).
ReplyDeleteI think that I over bake my meatballs. My mom's meatballs were always fork tender and delicious. I saw one cook saying that the key to tender meatballs is to not cook them at all, beforehand... just put the raw meatballs in the spaghetti sauce to cook. Hmm. Not sure I'd do that, but now I think that what I need to do is bake them only briefly, and then put them in the sauce to finish cooking.
I have always put uncooked meatballs into pasta sauce with no problem. If I’m short in time, I put uncooked ground beef into pasta sauce to make meat sauce. No one has died from eating it. ;)
DeleteBettyAnn
We cooked our meatballs for about 20 minutes in the air fryer, just to give them a little crust. They finished cooking in the curry sauce, which I made with coconut milk/cream plus some crème fraîche and some chicken broth. I wouldn't have a problem with putting the raw meatballs into whatever sauce I was planning to eat them with. Same with raw ground beef.
DeleteI agree. I’ve been using raw meatballs and raw ground beef in pasta sauce for 50 years with no problems.
DeleteBettyAnn
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BettyAnn - I laughed out loud (lol) at your comment above about died/meatballs and thought of a comment inn Sociology class when our Greek professor told us about the time his
DeleteMother came to visit for a few months. She asked him what was his favorite dish she used to make and she would make it for him. He returned home the next day to his favorite concoction of some Greek egg dessert she had made regularly in Greece. He loved it until that next night
soon after eating some more. He got deathly ill and had to be taken to the hospital in an ambulance. Turns out, she had never refrigerated the leftovers in Greece. So she didn't in San Diego, either. The Dr. told the professor, over time the body can develop an immunity to the sickness Unfortunately, that immunity had long gone. He was told he was darn lucky they got to him when they did or he would have died, and quickly. (I never leave any leftovers out of my refrigerator since I heard that story!)
This is a delicious looking meal, Ken, and since I love curries I will definitely be making this soon. Thank you.
ReplyDeleteBettyAnn
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I like the coconut milk or coconut cream curry sauces. We have some good curry paste from an Asian grocery store over in Tours.
ReplyDeleteThe curries made with coconut cream are my favorites.
DeleteBettyAnn
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