Aurora Catering's

Coconut Curried Meatballs
Yield - 1 - 2 inch Hotel Pan or about 2 gallons, or about 30 dinner servings

Ingredients

Meatballs
7 LBS 80/20 GROUND BEEF
3 CUPS BROWN SUGAR
1- 1/2 LBS RAISINS
1 LB RED ONIONS (Minced fine)
1/2 CUP CREOLE MUSTARD
2 TBSP BLACK PEPPER
2 TBSP WHITE PEPPER
1 TBSP RED PEPPER
1 CUP PLAIN BREAD CRUMBS
1/4 CUP GRANULATED GARLIC
1/4 CUP DRIED BELL PEPPER FLAKES (Mixed colors)
1/4 CUP DRIED PARSLEY FLAKES
4 LARGE EGGS (Beaten)
1 TBSP BEEF BASE

Coconut / Curry Sauce
3 STALKS LEMON GRASS (White parts only)
2 CUPS WATER

5 - 16 OZ CANS COCONUT CREAM (See Chef's Notes)
1 - 16 OZ CAN TOMATO SAUCE
1 - 10 OZ JAR of PATAK'S ORIGINAL - MILD CURRY PASTE
2  TSP La Chinata Brand ROASTED PAPRIKA (See Chef's Notes)
1  CUP DRIED YELLOW CURRY POWDER
3  LIMES (Juice only)
1  TBSP CHICKEN BASE
1  TBSP CUMIN
1 TSP GROUND NUTMEG
2 TSP GROUND WHITE PEPPER

Method
Combine the meatball ingredients in a large stainless steel mixing bowl.  Use a #40 or a 3/4 ounce ice cream scoop to help measure the meatballs. Roll the meatballs by hand and place in a greased 2 inch hotel pan.   The meatballs can be refrigerated at this point for later cooking.       Meanwhile.... 

In a small sauce pan add the lemon grass stalks and water. Bring to a boil for 5 minutes, strain and add 1/4 cup to the broth to the sauce below.

In a 8 quart sauce pan and over low heat add the remaining sauce ingredients, warm, but do not boil.   Whisk the sauce until completely combined and a thick rich sauce is produced.  

 When ready to cook preheat oven to 350F and roast for 30 - 40 minutes, you are looking for a nice brown crust and the meatballs be cook through.  Strain and discard grease from the meatball pan, use a spatula to gently ensure that the meatballs are not stuck to the bottom of the pan.  Add Coconut/Curry Sauce, coating all meatballs.  Serve with Basmati Fried Rice.

Alternate Method
Dried apple slices, cranberries or apricots can be substituted or even added to the meatballs.

Plate Presentation
Serve in a chaffer as an entree or hors d'ouvers.

Chef's Notes:

It is IMPERATIVE to use coconut CREAM, NOT milk!  The cream is much more thick and rich.

In many of my older recipes, I did not include the brand names.  BUT, some recipes are just not the same when you don't use the correct brand.   I strongly suggest that you seek out and use the ones called for above.

This is the recipe that we used in the Finn McCool's Golden Spoon Competition. 

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright 1995 - 2009, Aurora Catering, Inc. All rights reserved.
Revised: August 22, 2011