1 tablespoons of Italian flat leaf parsley or cilantro
lime wedges
Instructions
Meatballs
In a small bowl, place your bread and coconut milk and let soak.
In a large bowl, place your ground beaf, chile, ginger, and parsley (or cilantro), egg and salt. Squeeze out excess coconut milk out of your bread and break into small pieces and add the the large mixing bowl. Combine the mixture, being careful not to over mix.
Using a 1 ounce scoop, make your meatballs (roughly 16) and place on top of a wire rack that has been sprayed with cooking spray, over a baking sheet.
Place in a 400˚ oven for 15 minutes. Remove from oven and add to the curry sauce to finish cooking.
Curry
In a large skillet over medium high heat, add the coconut oil and heat until nearly smoking. Add the mustard seeds, cover the pan with a lid because the seeds will pop. Once the popping has died down, add the shallots, garlic and ginger and cook until golden brown 1-2 minutes. Add the coriander, cumin and cayenne pepper, stir cook for 30 seconds, then add the tomatoes. Cook for about 5 minutes until the tomatoes are soft.
Add the full fat coconut milk, the silk coconut milk, ½ teaspoon salt and bring to a simmer. Add the meatballs and simmer for and additional 15-20.
Finish with parsley (or cilantro) and lime juice and serve over a bead of rice.
Recipe by Whipperberry at https://whipperberry.com/coconut-curry-meatballs/