Coconut Curried Meatballs
Yield - 1 - 2 inch Hotel Pan or about 2 gallons, or about 30 dinner servings
7 LBS 80/20 GROUND BEEF
3 CUPS BROWN SUGAR
1- 1/2 LBS RAISINS
1 LB RED ONIONS (Minced fine)
1/2 CUP CREOLE MUSTARD
2 TBSP BLACK PEPPER
2 TBSP WHITE PEPPER
1 TBSP RED PEPPER
1 CUP PLAIN BREAD CRUMBS
1/4 CUP GRANULATED GARLIC
1/4 CUP DRIED BELL PEPPER FLAKES (Mixed colors)
1/4 CUP DRIED PARSLEY FLAKES
4 LARGE EGGS (Beaten)
1 TBSP BEEF BASE
Coconut / Curry Sauce
3 STALKS LEMON GRASS (White parts only)
2 CUPS WATER
5 - 16 OZ CANS COCONUT CREAM (See Chef's
1 - 16 OZ CAN TOMATO SAUCE
1 - 10 OZ JAR of PATAK'S ORIGINAL - MILD CURRY PASTE
2 TSP La Chinata Brand ROASTED PAPRIKA (See Chef's Notes)
1 CUP DRIED YELLOW CURRY POWDER
3 LIMES (Juice only)
1 TBSP CHICKEN BASE
1 TBSP CUMIN
1 TSP GROUND NUTMEG
2 TSP GROUND WHITE PEPPER
Combine the meatball ingredients in a large stainless steel mixing bowl. Use a #40 or a 3/4 ounce ice cream scoop to help measure the meatballs. Roll the meatballs by hand and place in a greased 2 inch hotel pan. The meatballs can be refrigerated at this point for later cooking. Meanwhile....
In a small sauce pan add the lemon grass stalks and water. Bring to a boil for 5 minutes, strain and add 1/4 cup to the broth to the sauce below.
In a 8 quart sauce pan and over low heat add the remaining sauce ingredients, warm, but do not boil. Whisk the sauce until completely combined and a thick rich sauce is produced.
When ready to cook preheat oven to 350F and roast for 30 - 40 minutes, you are looking for a nice brown crust and the meatballs be cook through. Strain and discard grease from the meatball pan, use a spatula to gently ensure that the meatballs are not stuck to the bottom of the pan. Add Coconut/Curry Sauce, coating all meatballs. Serve with Basmati Fried Rice.
Dried apple slices, cranberries or apricots can be substituted or even added to the meatballs.
Serve in a chaffer as an entree or hors d'ouvers.
It is IMPERATIVE to use coconut CREAM, NOT milk! The cream is much more thick and rich.
In many of my older recipes, I did not include the brand names. BUT, some recipes are just not the same when you don't use the correct brand. I strongly suggest that you seek out and use the ones called for above.
This is the recipe that we used in the Finn McCool's Golden Spoon
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 - 2009, Aurora Catering, Inc. All rights reserved.
Revised: August 22, 2011