Thai Coconut Curry Meatballs

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   1.

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   Place your ground beef in a medium bowl and season with 1/2 teaspoon of fish sauce.

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   Mix to combine.

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   Form 24 meatballs using about a tablespoon of beef for each one.

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   Set aside.

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   2.

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   Heat half the can of coconut milk in a medium skillet over medium heat.

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   Let it cook for a few minutes until it thickens and bubbles.

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   Add in the curry paste and work it into the coconut milk using the back of a wooden spoon.

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    3.

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    Once combined, add in the rest of the coconut milk along with meatballs.

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    Spoon the curry sauce over the top of the meatballs and cook stirring now and then, 2-3 minutes.

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    4.

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    Turn the heat up to medium-high and add the water, brown sugar and 1 tablespoon of fish sauce.

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    Toss in the whole wild lime leaves.

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    Simmer and stir occasionally for 5 minutes.

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    Turn off the heat, remove the lime leaves and serve.

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    Once they are made you could easily transport them to a slow-cooker to keep them warm for a party or the big game.

* Per serving · 4 servings · Values may vary.

No additional tips available.