Asian Meatballs with Peanut Sauce

1. 1

   To make the peanut sauce, heat the vegetable oil in a small saucepan over medium heat.

2. 2

   Add the curry paste and cook for 30 seconds, until fragrant.

3. 3

   Stir in the peanut butter, brown sugar, and lemon juice, then gradually stir in the coconut milk.

4. 4

   Bring to a boil, reduce the heat to low, and simmer for 5 minutes, or until thickened.

5. 5

   If it becomes too thick, stir in a little water.

6. 6

   Keep warm.

7. 7

   For the meatballs, combine the ground beef, cilantro, curry paste, lemon juice, fish sauce, lemongrass, egg, and garlic, and season with salt and pepper.

8. 8

   Roll the mixture into small balls about the size of a walnut.

9. 9

   Dust each meatball with the rice flour.

10. 10

    Heat enough oil to come halfway up the sides of a large frying pan and heat over high heat until the oil shimmers.

11. 11

    In batches, fry the meatballs for about 3 minutes, until browned and cooked through.

12. 12

    Using a slotted spoon, transfer to paper towels to drain.

13. 13

    Serve hot, with the warm peanut sauce and lime wedges.

* Per serving · 4 servings · Values may vary.