Ingredients with Measurements:
- 500g ground beef
- 1/2 cup breadcrumbs
- 1 egg
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 2 tbsp vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp curry powder
- 1 can (400ml) coconut milk
- 1 cup chicken broth
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- 1 lime, juiced
- 1/4 cup cilantro, chopped
Special equipment needed:
- Mixing bowl
- Large skillet
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. In a mixing bowl, combine ground beef, breadcrumbs, egg, salt, pepper, garlic powder, onion powder, cumin, coriander, turmeric, and paprika. Mix well and form into small meatballs.
2. Heat vegetable oil in a large skillet over medium-high heat. Add meatballs and cook until browned on all sides, about 5-7 minutes. Remove meatballs from skillet and set aside.
3. In the same skillet, add onion, garlic, and ginger. Cook until softened, about 3-5 minutes.
4. Add curry powder and cook for 1 minute, stirring constantly.
5. Add coconut milk, chicken broth, fish sauce, and brown sugar. Stir to combine and bring to a simmer.
6. Add meatballs back to the skillet and simmer for 10-15 minutes, until meatballs are cooked through and sauce has thickened.
7. Stir in lime juice and cilantro.
8. Serve hot with rice or noodles.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for cooking meatballs
- Medium heat for cooking curry sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 540
- Fat: 39g
- Carbohydrates: 20g
- Protein: 28g
Substitutions for ingredients:
- Ground beef can be substituted with ground chicken or turkey.
- Chicken broth can be substituted with vegetable broth.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add vegetables such as bell peppers, carrots, or potatoes to the curry sauce.
- Use different types of curry powder for different flavor profiles.
- Make the meatballs smaller or larger depending on preference.
Tips and tricks:
- Make sure to brown the meatballs well before adding them to the curry sauce for added flavor.
- Use a spoon to skim off any excess fat from the curry sauce.
- Adjust the amount of curry powder to taste.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat curry in a saucepan over medium heat until heated through.
Presentation ideas:
- Serve curry in a bowl with rice or noodles on the side.
- Garnish with cilantro or sliced green onions.
Garnishes:
- Cilantro
- Sliced green onions
Pairings:
- White rice
- Noodles
- Naan bread
Suggested side dishes:
- Steamed vegetables
- Salad
Troubleshooting advice:
- If the curry sauce is too thick, add more chicken broth or coconut milk to thin it out.
- If the meatballs are falling apart, add more breadcrumbs to the mixture.
Food safety advice:
- Make sure to cook the meatballs to an internal temperature of 165°F to ensure they are fully cooked.
Food history:
- Bakso is a popular Indonesian meatball dish made with ground beef or chicken.
Flavor profiles:
- Savory
- Spicy
- Creamy
Serving suggestions:
- Serve hot with rice or noodles.
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Region: Indonesian