Burmese Beef Balls in Red Curry-Peanut Sauce

Burmese Beef Balls in Red Curry-Peanut Sauce

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Course: Appetizer, Main Course
Cuisine: Burmese, Five Spice
Year: 1995
Servings: 150 meatballs

Ingredients

Meatballs

  • 5 pounds beef (ground)
  • 3 cups bread crumbs
  • 5 eggs
  • ¾ cups scallions (chopped)
  • 3 Tablespoons garlic (chopped)
  • ¾ teaspoon cayenne
  • ¾ teaspoon black pepper
  • teaspoon sugar
  • Tablespoons fish sauce

Sauce

  • 15 Tablespoons red curry paste
  • 2 cans coconut milk
  • broth (enough to add to make 4 cups of liquid with coconut)
  • 8 Tablespoons peanuts (ground)
  • 8 Tablespoons brown sugar
  • 8-10 Tablespoons fish sauce

Instructions

  • Mix meatball ingredients well. Roll into 1" balls.
  • Fry red curry paste in 3 Tablespoons oil, smoothing out.
  • Add rest of ingredients, stirring to blend.
  • Return balls to sauce, simmer 10 minutes, stirring.

Notes

It’s implied that the meatballs might be baked before being added to the sauce.

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