Ingredients:
- 1 lb (500 g) ground lean beef;
- 1/2 cup bread crumbs;
- 2 tablespoons half and half;
- 2 large shallots, cut to small cubes, about 2 tablespoons;
- 2 cloves garlic, peel and mince;
- 2 1/2 tablespoons vegetable oil;
- 3/4 cup (180 ml) chicken broth;
- 1 1/2 tablespoons Thai chilli paste;
- 3/4 cup (180 ml) coconut milk;
- 1 tablespoon fresh chopped basil;
3 small red peppers, thinly slice;
- 1/4 teaspoon sea salt;
- 1/8 teaspoon black pepper.
Recipe:
Serving for 4, make 16
- Cook minced shallots and garlic until soft;
- Add salt and black pepper;
- Clean and pat dry flank steak;
- Ground in a food processor;
- Marinate with salt and black pepper for 15 minutes or more;
- Don’t over salt, Thai chilli paste can be salty;
- Mix bread crumbs with half and half;
- Add to minced flank steak;
- Mix in cooked shallots and garlic;
- Make into 2” (5 cm) meat balls;
- Add vegetable oil in a large sauté pan over medium high heat;
- Slowly lower meat balls in when the pan gets hot, do not move them;
- Flip over, cook for another 2 - 3 minutes;
- Add Thai chilli paste and chicken broth;
- Put stems of basil in for flavor;
- Cover and cook for 2 minutes;
- Add coconut milk and cook for 2 minutes;
- Spoon 1/4 cup (60 ml) spicy sauce on the bottom of a bowl;
- Place 3 - 4 meat balls in the sauce;
- Top with 1/2 teaspoon sliced basil and a couple pieces red pepper;
- Serve hot.