I had the lovely Fig over for dinner and zombies last night and was at a bit of a loss as to what to cook. The oven is currently out of action and so I’m left with just the hob and grill. Of course this is no problem as I’ve got loads of hob-only recipes… except that when you can’t cook things in the oven, that’s all you want to do! So I was tossing around ideas whilst at work in the afternoon and my colleague Matthew suggested Thai turkey meatballs and the idea appealed! I kind of made this up as I went along so some of the quantities are a bit vague but it all worked rather well.
For the meatballs (makes 10)
500g of lean turkey thigh mince
1 lemongrass stalk, finely chopped
1 leek, thinly sliced
2-3 teaspoons of Thai green curry paste, to taste (this is tricky – as you are adding the paste to raw meat, you can’t then taste test to make sure that you haven’t over/under-spiced it. Just guesswork I’m afraid. I opted for about 2½ teaspoons and that seemed about right)
½ – 1 egg, beaten, to bind
For the curry:
(Obviously, you can use whatever you like really, but I opted for…)
1 fat garlic cloves, peeled and thinly sliced
1 green pepper, de-seeded and thickly sliced
1 red onion, sliced
Thin slices of butternut squash
½ a medium aubergine, diced
440ml of coconut milk
2-3 teaspoons of Thai green curry paste (to taste!)
Noodles to serve.
Place the turkey mince, lemongrass, leek and green curry paste in a large bowl and mix well. I usually start with a wooden spoon and then move on to using my hands to get it really well mixed together. Add some egg to bind and when it is well mixed shape into medium sized balls.
You don’t want your balls to be too big or it’ll be difficult to cook them through without burning the outsides. However, you also don’t want balls that are too small. I managed to make 10 suitably sized balls from the mix.
In a large saucepan or frying pan, heat a couple of tablespoons of olive oil over a medium heat. Brown the balls all over and then reduce the heat and cook, slowly, for 10-15 minutes or so, turning regularly to avoid sticking or burning, until cooked through. The low heat means that the balls cook evenly and, hopefully, do not burn on the outside.
Whilst the balls are cooking heat some olive oil in another frying pan and add the sliced onion and garlic. Cook over a medium heat for 5 minutes or so, until the onions soften and start to colour.
Add the sliced pepper, diced aubergine and sliced squash. Cook for a minute or so and then add the green curry paste.
Stir well to combine and then add the coconut milk.
Stir well and then simmer over a medium heat for 15 minutes or so, until the sauce has thickened a little and the vegetables are cooked through.
Cook the noodles in boiling water until al dente and then drain.
Serve the meatballs on top of the noodles, with the vegetable curry poured over the top.
Very tasty, if I do say so myself. (Fig did say so too, so it’s not all self-recommendation!)