First prepare the meatballs. Sauté the onion and garlic with seasoning in a hot oiled frying pan for about 5 minutes until soft and lightly coloured, adding the chilli flakes after a minute or two. Place the mince in a large bowl and add seasoning. Put the breadcrumbs in a separate bowl and moisten with the milk. Add seasoning, then stir the breadcrumbs and onion mixture into the mince and combine well. With wet hands, shape the mince mixture into balls about the size of a golf ball. Transfer to a lightly greased plate or tray and chill for 30 minutes until firm.
Brown the meatballs in a cleaned oiled pan for 4–5 minutes, turning frequently until nicely coloured on all sides.
Add the coriander seeds, cardamom, turmeric, cinnamon, chilli flakes, lemongrass and ginger. Heat through, stirring, until aromatic, then add the stock and coconut milk and bring to a gentle simmer. Taste and adjust the seasoning as necessary. Simmer for 8–12 minutes until the sauce is flavourful and thickened and the meatballs are cooked through.
Add the lime zest and juice and serve hot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (431g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 370 (64%)|
|Amt Per Serving||% DV|
|Total Fat 41.1g||55 %|
|Saturated Fat 26.4g||132 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 67.6mg||21 %|
|Sodium 283.9mg||10 %|
|Potassium 908.3mg||24 %|
|Total Carbohydrate 25.9g||8 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 21.8g|
|Protein 30.7g||44 %|
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Calories per serving: 574
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