Thai Meatballs and Noodles


Have you ever wanted to go somewhere exotic, but it’s a Tuesday night and you have work in the morning?  Personally, I would love a vacation right now, but it is a Tuesday night and I have work in the morning.  Funny how that happens, huh?  This Thai dish takes you on a trip even if it’s only for dinner.  But while it’s ethnic it includes ingredients you can find in the grocery store, not some far away market.  Why not try it tonight?

Food 141

Thai Meatballs and Noodles
1 lb ground beef
1 c panko breadcrumbs
1 c plus 2 tbs coconut milk
1 egg
2 tsp ginger, minced
1 garlic clove, minced
1/2 c plus 1 tbs mint, chopped
1/2 c plus 1 tbs basil, chopped
1 tbs asian chili paste
1/2 c peanut butter
juice and zest of 1 lime
1 lb rice noodles

Preheat oven to 350 degrees.  Place rice noodles in a large bowl and cover with very hot water.  In a large bowl mix ground beef, breadcrumbs, 2 tbs coconut milk, egg, 1 tsp ginger, garlic, 1 tbs mint, and 1 tbs basil.  Form into meatballs the size of a golf ball, should make 16-20 meatballs, and place onto prepared baking sheet.  Bake for 20 minutes.  In the mean time, make the sauce.  Heat olive oil in a large saute pan over medium heat.  Add ginger and asian chili paste, cook until fragrant.  Add peanut butter, juice and zest of a lime, and remaining cup of coconut milk.  Add noodles and 1-2 c of water the noodles were soaking in to finish cooking in the coconut sauce.  Add meatballs and toss to combine.  Sprinkle with 1/2 c mint and 1/2 c basil to finish.

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