Chinese-Style Curry Sauce with Meatballs

Chinese-Style Curry Sauce with Meatballs

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"This Chinese-style curry with juicy meatballs makes a great comforting dinner. Serve with rice for a lighter dinner."

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
1
min.
Resting

Ingredients

Servings2
250 g
Minced beef
½ tbsp
soy sauce
½ tsp
ginger
½ clove
garlic
1
scallions
½
egg
tbsp
panko breadcrumbs
½ pinch
pepper
½ tbsp
sunflower oil
¾ tsp
ground turmeric
¾ tsp
Chinese five-spice powder
1 cloves
garlic
105 ml
chicken stock
105 ml
beef stock
105 ml
whole milk
½
onion
½
red bell pepper
tsp
sugar
1 tsp
lime juice
½ tbsp
cornflour
1 tbsp
water
rice (for serving)
2
boiled egg
cilantro (for serving)
chili flakes (for serving)
2
pita breads (for serving)

Utensils

bowl, frying pan, tongs

  • Step 1/13

    • 250 g Minced beef
    • ½ tbsp soy sauce
    • ½ tsp ginger
    • ½ clove garlic
    • 1 scallions
    • ½ egg
    • tbsp panko breadcrumbs
    • ½ pinch pepper
    • bowl

    Mince the garlic and finely chop the scallions. Add all of the meatballs ingredients to a large bowl and mix together until just combined.

  • Step 2/13

    Form into walnut-sized balls (you should get 20 from the mixture)

  • Step 3/13

    • ½ tbsp sunflower oil
    • frying pan

    Heat the oil in a large frying pan.

  • Step 4/13

    • tongs

    Place the meatballs in the pan and cook on a medium-high heat, turning regularly (turn carefully using tongs to prevent the meatballs breaking up) until browned all over - this should take about 6-8 minutes.

  • Step 5/13

    Remove the meatballs from the pan and place on a warm plate whilst you make the Chinese takeaway-style curry sauce.

  • Step 6/13

    • ¾ tsp ground turmeric
    • ¾ tsp Chinese five-spice powder
    • 1 cloves garlic

    To make the sauce, add the turmeric, Chinese five-spice, curry powder and minced garlic into the same pan and cook for 2-3 minutes until the spices start to release their fragrance.

  • Step 7/13

    • 105 ml chicken stock
    • 105 ml beef stock
    • 105 ml whole milk

    Add the chicken, beef stocks and milk to the pan.

  • Step 8/13

    Stir everything together then add the meatballs back into the pan.

  • Step 9/13

    Bring to the boil, then turn down the heat and simmer for 10 minutes, turning the meatballs occasionally.

  • Step 10/13

    • ½ onion
    • ½ red bell pepper

    Chop the onion and pepper into large chunks then add them to the pan and simmer for a further 5 minutes (you want them to be warmed through, but to still retain their crunch).

  • Step 11/13

    • tsp sugar
    • 1 tsp lime juice

    Stir through half the sugar and half the lime juice, then taste. Add more if needed.

  • Step 12/13

    • ½ tbsp cornflour
    • 1 tbsp water

    Mix the cornflour and water together to make a slurry, then add to the pan to thicken. Taste and add the remaining the lime juice and sugar if needed).

  • Step 13/13

    • rice (for serving)
    • cilantro (for serving)
    • chili flakes (for serving)
    • 2 pita breads (for serving)
    • 2 boiled egg

    Serve the curry with boiled rice and hard (or soft) boiled eggs. Top with fresh coriander and chilli flakes. Serve with warm pitta breads.

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