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Coconut Curry Meatballs with Thai Slaw Salad

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 Coconut Curry Meatballs with Thai Slaw Salad
Recipe for the week of October 17-21, 2022 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.**
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Yield 4-6 servings
Ingredients
Meatballs
  • 1 pound ground meat turkey or chicken
  • 3 green onions finely chopped
  • 1 green chili pepper deseeded and chopped
  • 2 cloves garlic minced
  • 1 tablespoon soy sauce
  • ¼ teaspoon Salt
Curry
  • 2 tablespoons vegetable oil
  • 1 white onion chopped
  • 1 inch piece ginger peeled and minced
  • 3 cloves garlic minced
  • 1 red bell pepper deseeded and cut into slices
  • 3 tablespoons red curry paste optional
  • 1 tablespoon curry powder
  • 1 14 ounce can coconut milk
  • 1 cup vegetable stock
  • 2 tablespoons lime juice
  • 1 large handful spinach
Salad
  • 1 green cabbage shredded
  • 1/2 Cucumber sliced thin
  • 1 small red pepper seeded and thinly sliced
  • 4 scallions thinly sliced
  • 20 leaves fresh basil shredded
  • Toasted sesame seeds
Dressing
  • 1/2 teaspoon crushed red pepper flakes optional
  • 1 garlic clove minced
  • ¼ cup rice wine vinegar
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 2 tablespoons vegetable oil
  • 1 teaspoon sesame oil
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Yield 4-6 servings
Ingredients
Meatballs
  • 1 pound ground meat turkey or chicken
  • 3 green onions finely chopped
  • 1 green chili pepper deseeded and chopped
  • 2 cloves garlic minced
  • 1 tablespoon soy sauce
  • ¼ teaspoon Salt
Curry
  • 2 tablespoons vegetable oil
  • 1 white onion chopped
  • 1 inch piece ginger peeled and minced
  • 3 cloves garlic minced
  • 1 red bell pepper deseeded and cut into slices
  • 3 tablespoons red curry paste optional
  • 1 tablespoon curry powder
  • 1 14 ounce can coconut milk
  • 1 cup vegetable stock
  • 2 tablespoons lime juice
  • 1 large handful spinach
Salad
  • 1 green cabbage shredded
  • 1/2 Cucumber sliced thin
  • 1 small red pepper seeded and thinly sliced
  • 4 scallions thinly sliced
  • 20 leaves fresh basil shredded
  • Toasted sesame seeds
Dressing
  • 1/2 teaspoon crushed red pepper flakes optional
  • 1 garlic clove minced
  • ¼ cup rice wine vinegar
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 2 tablespoons vegetable oil
  • 1 teaspoon sesame oil
Instructions
Making the Meatballs
  1. In a bowl combine all your meatball ingredients. Mix well and form into tablespoon sized balls.
  2. Place balls in an oiled nonstick pan and cook, turning on all sides until fully cooked through.
  3. Once cooked, set aside, and start working on the sauce.
  4. In the same pan, add some vegetable oil and heat stove to medium. Add the onion and cook for 4-5 minutes to soften.
  5. Add the garlic, ginger, and red pepper (if using) and cook another 2-3 minutes. Stir in the curry powder and curry paste. Cook 1 minute.
  6. Add the coconut milk and vegetable stock. Stir and bring to a boil. Reduce the heat slightly and simmer. Let simmer for about 10 minutes or until the mixture begins to thicken and reduces in volume.
  7. Stir in cooked meatballs. Cook another 5 minutes to allow the sauce to thicken further. The longer it cooks the thicker the sauce.
  8. Add the spinach and lime juice to the skillet. Stir and let the spinach wilt. Taste and season with salt if needed.
Making the Salad
  1. Combine veggies in a bowl. Combine dressing ingredients in a small plastic container and shake well for 1 minute.
  2. Drizzle sauce over veggies and toss to coat evenly. Let stand 10 minutes and re toss before serving and garnish with toasted sesame seeds.