Welcome REWIND MONDAYS with one of my favourite super-versatile recipes!
It’s finally summer, and I’m taking a bit (just a bit) of time off. Instead of a new post on Mondays during the summer, let’s rewind and take a second look at recipes that you may have missed the first time around. New recipes will continue every Thursday and I’ll be back to full posting September 12th with the launch of the FALL ISSUE of EatInEatOut™ Magazine!
Let’s kick off this first REWIND MONDAY with a bang – one of my favourite super-versatile recipes – Thai Beef Meatballs. First published in the Holiday issue last year as a party appetizer…
… I love these meatballs even more as a main dish served over rice. Enjoy!
This is the perfect recipe to make a big batch and freeze. That way you can pull some out anytime you need a fast weeknight meal or delicious party appetizer this summer. Remember the best way to freeze these babies so they are not stuck together is: Let the meatballs cool a bit after removing from oven. Line a baking sheet with foil. Spread the cooled meatballs over the baking sheet, making sure they are not touching. Place baking sheet of meatballs in freezer and allow to freeze for 1 hour. After 1 hour, remove and transfer the frozen meatballs to a freezer bag, this way they will remain separated.
Thai Beef Meatballs
EMAIL Recipe Share on FacebookIngredients
- 2 lb Lean Ground Beef
- 1 cup dry bread crumbs
- 1/4 cup unsweetened canned coconut milk
- 1 egg
- 3 Tbsp EACH sweetened desiccated coconut and soy sauce
- 2 Tbsp rice vinegar
- 2 Tbsp EACH minced ginger root, green onions or cilantro and cloves garlic
- 1/4 tsp salt and pepper
Dipping Sauce:
- 3/4 cup hoisin sauce
- 6 Tbsp sodium-reduced soy sauce
- 3 Tbsp fish sauce
- 6 Tbsp water
- 3 Tbsp cilantro, finely chopped
Instructions
- Combine beef, bread crumbs, coconut milk, egg, coconut, soy sauce, vinegar, ginger root, green onions, garlic, salt and pepper in large bowl; mix lightly but thoroughly.
- Using 1 Tbsp measure, shape into 1-inch balls. Place in single layer on lightly oiled, foil-lined baking trays.
- Cook in 400°F oven for 15 to 20 minutes or until completely cooked and digital rapid-read thermometer inserted into centre of several meatballs reads 160°F (71°C).
- Mix all ingredients for the dipping sauce in a bowl and serve with meatballs as an appetizer. If serving as a main pour over hot meatballs and toss gently to cover. Serve over rice.
Here are the nutritional values for this recipe: NOTE: they are based on 23 medium-sized meatballs for appetizers. If serving as a main dish, I would recommend reducing the size of each meatball to stretch the recipe to 36.
THAI BEEF MEATBALLS (per 23 meatballs – appetizer medium sized)
DIPPING SAUCE (per 23 meatballs – appetizer medium sized)
It would be nice if the nutritional values were included.
Hi Rachelle, thanks for the reminder. I have added them to the recipe now.