Last updated on June 6th, 2018 at 02:07 pm
These spicy chicken Indonesian Meatballs come complete in a creamy coconut curry sauce that really is quite easy to prepare and are out of bounds delicious!
Monday Meatball Mania is back and better than ever with these out of bounds delicious Indonesian Meatballs! In case you forgot, I started this Meatball-a-thon last month with my friend Nagi from RecipeTin Eats. The rules are simple, one meatball recipe every last Monday of every month, and that’s it as far as rules go. Whatever crazy and tasty meatball concoctions we come up with, we’ll share with you. Anything goes.
Why meatballs? Because meatballs are great, they’re versatile, and they’re great in and on everything. You can bake them, you can fry them, you can slow cook them, you can stuff them with cheese and make them all gooey and delicious, they’re great in sandwiches, spaghetti and meatballs, meatball casseroles, meatballs in soups, meatballs on pizza, I’d even put them on a salad, the sky is the limit.
Since I was talking about taking you on a trip around the world with my food, without leaving the comfort of your home, I thought these Indonesian meatballs, or Bali Balls as we like to call them, would be perfect. I love experimenting with different cuisines and using the spices and herbs that are commonly used in different areas, so today we’re travelling to Indonesia. I’ve never been, but my dad has and said it’s simply beautiful there, so maybe some day hubs and I will travel there and I’ll get to experience their food first hand. For now, I’m sticking with the internet and my personal experience of what Indonesian cuisine is like.
There is one little Indonesian place that I know of here in Calgary and that’s at the Market on Macleod (yes, that’s what it’s actually called) which we frequent quite often, at least a couple times a month. That’s where I started loving Indonesian food and all the different and amazing spices and herbs they use in their cuisines.
The main ingredients in this recipe that I think are really important and I would not skip these, are the lemongrass and Kaffir lime leaves. They really make this dish and give this dish its wonderful aroma and flavor. I usually buy my Kaffir lime leaves at the market and because I never use them all at once, I actually just put them in a ziploc freezer bag and freeze them until next time I’m ready to use. I find that they last for months in the freezer and don’t lose their flavor and aroma at all.
I decided to go with a chicken meatball here but beef or pork is great as well. The sauce is to die for, a creamy coconut sauce made with red chili paste, curry powder and of course infused with lots of flavor from the lime leaves and lemongrass. I could put that sauce on everything and drink it out of a glass, it’s so good. And yes, it’s perfect with these meatballs.
Give these a try, you’ll never buy frozen meatballs again.
Embrace the meatball!
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
- In a large bowl add all the meatball ingredients, except the peanut oil, and mix well using your clean hands. Shape the meat mixture into 1 inch meatballs. You should get around 40 meatballs.
- In a skillet heat the peanut oil over medium heat. Add the meatballs and fry until golden all around, should take about 7 minutes. If your skillet isn't large enough you may need to do this in a couple batches. Transfer the meatballs to a plate and set aside.
- Trim the top and base of the lemongrass stalks and peel off any dry or tough outer layers. Using a meat mallet, pound the lemongrass stalks until well bruised to release the flavor.
- In the same skillet that was used to fry the meatballs add the chicken broth, red curry paste, unsweetened coconut milk, curry powder, salt, pepper, Kaffir lime leaves and lemongrass. Stir everything together and bring to a boil.
- Add the meatballs back to the skillet, toss them around to cover them in the sauce, then cook for another 8 to 10 minutes, uncovered over medium-low heat.
- Remove the lemongrass and lime leaves from the sauce.
- If you're adding the shredded coconut, add it now and stir. I added this for a bit of sweetness to the sauce, but this is totally optional. You could also add a tsp or so of brown sugar.
- Garnish with cilantro and serve over cooked rice.
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