Spicy Meatballs in an Oriental Noodle Broth

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Difficulty
easy
Serves
4 people
Meal course
Lunch
Posted by
Posted on
1 .
For the meatballs
250 grams
Beef and pork mince mix
40 grams
Fresh breadcrumbs
1/2 tsp
Chilli flakes
1 whole
Garlic clove - peeled and finely chopped
2 small
White onion - peeled and finely chopped
1 Splash
Olive oil
1 1/2 tbsp
Milk
1 Twist
Salt and pepper
2 .
For the broth
1 medium
Red pepper - deseeded and finely sliced
1 medium
Yellow pepper - de-seeded and finely sliced
1 small
Red onion - sliced into rings
1 tbsp
Olive oil
2 tsp
Coriander seeds
4 whole
Cardamon pods - seeds removed, shells discarded
1 whole
Red chilli - deseeded and finely chopped
1/2 tsp
Ground cinnamon
1 tsp
Turmeric
1 thumbsize
Ginger - peeled and grated
2 whole
Lemongrass - sliced into thin strips
400 ml
Chicken stock
400 g tin
Coconut milk
1 medium
Lemon - Juice
1 pinch
Chilli flakes
2 Pack
Medium cooked noodles
Spicy Meatballs in an Oriental Noodle Broth
  1. Fry the onions and garlic in a little olive oil until soft
  2. Combine the meatball ingredients together with your hands and mold into 12 meatballs, about the size of a ping pong ball. Chill in the fridge for half an hour
  3. Heat the oil in a deep frying pan and brown the meatballs. Add the peppers and onions and fry off for 3 minutes, stirring occasionally until the onions soften but still have a little crunch. Add all the spices to the pan and stir well, coating all the ingredients. Pour in the stock and the coconut milk into the pan, bring to the boil and simmer for 10 minutes.
  4. Stir in the cooked noodles, lemon juice and chilli flakes and season to taste.

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