Panang Meatballs

While we prefer light meals during the summer, there's something nice occasionally about a robust appetizer. These meatballs are a hit with all ages - satisfying discriminating palates as well as making a hit with kids. The curry powder, coconut milk, and fish sauce (also known as Nam Pla) lend a distinctive and exotic flavor that leaves everyone guessing.

Ingredients:

1 pound lean ground beef
3 tablespoons all-purpose flour
3 tablespoons canola oil
2 tablespoons red curry powder
2 tablespoons peanut butter
1 tablespoon sugar
1 tablespoon fish sauce
1 1/2 cups coconut milk

Preparation:
Roll the ground beef into about two dozen balls, about 1 inch each. Coat them all lightly in the flour.
Heat the canola oil in a hot skillet and use it to cook the meatballs until just browned, shaking the pan to keep them from sticking.
Drain the meatballs, taking care to reserve about 1 tablespoon of the drippings. Add the curry powder to the hot drippings and cook over low heat for two to three minutes, stirring from time to time. Stir in the peanut butter, the sugar, and the fish sauce. Mix thoroughly. Add the coconut milk and bring the mixture to a boil.
Reduce the heat and add the meatballs to the coconut milk mixture. Cover and cook for a few minutes until the meatballs are heated through.

Directions:
While we prefer light meals during the summer, there's
something nice occasionally about a robust appetizer. These
meatballs are a hit with all ages - satisfying
discriminating palates as well as making a hit with kids.
The curry powder, coconut milk, and fish sauce (also known
as Nam Pla) lend a distinctive and exotic flavor that leaves
everyone guessing.

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Panang Meatballs

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