1 medium red bell pepper, deseeded and roughly chopped
2 shallots, peeled and roughly chopped
2 garlic cloves, peeled
1-inch piece of fresh ginger, roughly chopped
3 TBSP soy sauce
zest and juice from 1 lime
1/2 cup plus 1 TBSP cold water
1 TBSP cornstarch
1/2 tsp ground coriander
1/2 tsp cayenne pepper
1/2 tsp cumin
1/4 tsp salt
DIRECTIONS
In a medium-size saucepan stir together the rice, water, and 1/4 tsp salt over medium-high heat until the water just begins to boil.
Reduce the heat to low then place a lid on the pan and keep covered while simmering for 10 minutes.
Turn off the heat and keep the pan on the stove, while still keeping the lid on, for 20 minutes.
In a large mixing bowl stir together the breadcrumbs, milk, and egg until well combined then set aside until the breadcrumbs have soaked up the liquid, about 5 minutes.
Use your hands to mix the ground beef, 3/4 tsp salt, and 1/4 tsp black pepper in with the breadcrumbs.
Form the meat mixture into 1-inch meatballs then place them onto a dish and set aside.
Heat 2 TBSP of the peanut oil in a large wok over med-high heat.
Add HALF the meatballs to the wok and cook, occasionally moving them around, until browned on the outside, about 3 minutes.
Transfer the meatballs to a plate and set aside then add 1 more TBSP of peanut oil to the wok and brown the remaining meatballs the same way.
Wipe out the wok and set aside.
Add the bell pepper, shallots, garlic, ginger, soy sauce, lime zest and lime juice to a blender or food processor and blend well.
Scrape the blended ingredients into the now empty wok and cook, stirring occasionally, over medium-high heat for about 2 minutes.
Stir in the 1/2 cup of water, coriander, cayenne, cumin, and salt until well combined and bring to a boil.
In a small bowl stir together the 1 TBSP cold water and 1 TBSP cornstarch until the cornstarch has dissolved in the water.
When the sauce begins to boil stir in the cornstarch mixture until well combined.
Put the meatballs into the sauce then reduce the heat to medium-low.
Simmer the meatballs in the sauce over medium-low heat, stirring occasionally, until the meatballs are cooked through and the sauce has thickened, about 6 minutes.
Take the lid off the rice and fluff the rice with a fork then serve the meatballs and sauce over the steamed rice.
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