Thai Coconut Curry Meatballs

• 1 pound Lean Ground Beef
• 1/2 teaspoons Fish Sauce
• 1 can (14 Oz. Can) Unsweetened Coconut Milk
• 2 Tablespoons Panang Curry Paste (or Any Red Curry Paste)
• 1/4 cups Water
• 1 Tablespoon Brown Sugar
• 1 Tablespoon Fish Sauce
• 4 whole Wild Lime Leaves (optional)

1. 1.
2. Place your ground beef in a medium bowl and season with 1/2 teaspoon of fish sauce.
3. Mix to combine.
4. Form 24 meatballs using about a tablespoon of beef for each one.
5. Set aside.
6. 2.
7. Heat half the can of coconut milk in a medium skillet over medium heat.
8. Let it cook for a few minutes until it thickens and bubbles.
9. Add in the curry paste and work it into the coconut milk using the back of a wooden spoon.
10. 3.
11. Once combined, add in the rest of the coconut milk along with meatballs.
12. Spoon the curry sauce over the top of the meatballs and cook stirring now and then, 2-3 minutes.
13. 4.
14. Turn the heat up to medium-high and add the water, brown sugar and 1 tablespoon of fish sauce.
15. Toss in the whole wild lime leaves.
16. Simmer and stir occasionally for 5 minutes.
17. Turn off the heat, remove the lime leaves and serve.
18. Once they are made you could easily transport them to a slow-cooker to keep them warm for a party or the big game.

ground beef, fish sauce, milk, panang curry, water, brown sugar, fish sauce, lime leaves

Taken from tastykitchen.com/recipes/appetizers-and-snacks/thai-coconut-curry-meatballs/ (may not work)