Beef Meatball Rendang Curry

Curry with a twist! Meatballs aren't only for pasta!

Serves 4

10 Minutes Preparation

30 Minutes Cooking

I N G R E D I E N T S

Meatballs

500g Beef Mince

1 Stalk of Lemongrass

Handful Coriander

5 Thai Basic Leaves

Small Piece of Fresh Ginger

2 Cloves of Garlic

1tbs Fish Sauce

1 Slice of Bread (Breadcrumbs)

Sauce

1/2 Jar Rendang Paste

1 Can Coconut Milk

1 Courgette

1/2 Red Cabbage

1 Onion

M E T H O D

- Make the slice of bread into breadcrumbs by adding the stale loaf into a blender.

- Now grab a large bowl and add the mince. Finely chop the lemongrass, coriander, basil leaves, ginger and garlic, then add to the bowl. Add the fish sauce and breadcrumbs and mix together.

- Take a golf ball sized piece of the mixture and roll into a ball. Then add to a plate. Continue with all of the mixture. Place the meatballs into the fridge until you need them.

- Preheat the oven to 180c.

- Place a frying pan over a medium heat and add a splash of oil. Now, add the meatballs and brown all over. Place them on a baking tray and put them into the oven to cook through.

- Using the same frying pan, add over a low/medium heat.

- Chop the courgette and red cabbage and slice the onion.

- Add another splash of oil to the pan and brown off the onions. Let them really caramelise as this will add tonnes of flavour!

- Once browned, add the courgette and cabbage and stir fry for a few minutes. Now, add the curry paste and cook for a couple of minutes. Once cooked, add the coconut milk and bubble away.

- Once hot, add the meatballs and serve with rice!