Meatballs in coconut & tomato sauce

Meatballs in a coconut tomato sauce served with rice

Easy and tasty meatballs infused in a light coconut and tomato sauce and served with jasmine rice makes for a warming and filling treat.  We've added a gentle spicy warmth to the meatballs and cooked them in a sweet refreshing sauce for a soft and succulent texture. Kids love this dish.

 

 

Serves 4 - 6

Cooking Time:  45 - 60 mintes

Ingredients

  • Premium beef mince ( or mince of your choice)    500 - 600g
  • Caramelised Tomato & Tamarind Paste                4 X Tablespoons
  • Chopped Tomotoes                                                    1 Can
  • Coconut Milk                                                                  125 ml
  • Basil or Corriander leaves chopped                        2 X Tablespoons
  • Salt                                                                                  to taste
  • Vegetable Stock                                                           200 ml
  • Soft brown sugar                                                         1 teaspoon  (optional)
  • Vegetable Oil                                                                3 X Tablespoons

Notes

  1. You can make this dish without using coconut.  Follow the same steps but don't add coconut milk if you are not a fan. The coconut milk gives the sauce a creamy texture

Method             

  1. In  a mixing bowl, add 2 x Tablespoons of  Tomato &  Tamarind paste to your mince, season generously with salt and mix well to ensure the flavours of the paste are infused well into the mince.  Make into medium sized meatballs ( set side for a few minutes whilst we prepare the sauce)
  2. In a pan, sautee 2 x Tablespoons of tomato & Tamarind paste in oil for 2 minutes, stir in coconut milk, chopped tomatoes and stock, mix well and cook.
  3. Add sugar and salt to taste and let the sauce cook on medium heat for 15 - 20 minutes (stirring at regular intervals) until it comes to a boil, turn heat down and let the sauce simmer
  4. In a separate shallow non stick pan, heat oil and shallow fry meatballs until it starts caramelising or browning on the outside. do not over cook or burn.
  5. As meatballs are browned, add them into the simmering sauce until all meatballs are done
  6. Simmer for further 5 - 10 minutes and turn heat off, add/mix in chopped basil or corriander and cover with lid.
  7. Leave for 10 - 15 minutes and serve with rice or pasta of your choice.