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Thai-Style Wagyu Beef Meatballs in Coconut Curry Broth
Prep Time: 45 Minutes
Cook Time: 30 Minutes
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Take the Fullblood Wagyu ground beef out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE CURRY PASTE
Heat a large Dutch oven over medium-high heat. Add in the grapeseed oil.
Once the pot is hot, add in the minced yellow onion, and saute until translucent. Leave the onions in the Dutch oven.
Place all of the remaining curry paste ingredients (cilantro leaves, minced ginger, minced turmeric, minced garlic, minced Thai basil leaves, seeded and diced green jalapeno, seeded and diced red jalapeno, kosher salt, lime zest, and water) in a food processor or blender. Blend until smooth.
Then, take the contents from the food processor/blender, and add them to the Dutch oven (that contains the onions).
Cook for about 5 minutes, while stirring occasionally.
Remove the ingredients from the Dutch oven, and place them in a large bowl. Chill in the refrigerator for 15 minutes or until cool.
PREPARING THE WAGYU BEEF MEATBALLS
Place the Wagyu ground beef in a large bowl.
Then, add the cooled curry paste mixture to the bowl with the beef.
Next, add the eggs, panko, and a 1/2 cup of chopped cilantro to the bowl. Mix until combined.
Divide the Wagyu beef meatball mixture into 1 1/2-2 ounce balls, and place the meatballs on a parchment paper-lined baking sheet.
Heat a large Dutch oven over medium high heat with 2 tablespoons of grapeseed oil.
Once the oil is hot, add in 8-10 meatballs at a time. Sear on all sides until brown - this takes approximately 8-10 minutes.
Remove the seared Wagyu beef meatballs from the Dutch oven, and place them on the baking sheet.
Repeat the process with the remaining meatballs.
Once all of the meatballs are browned and on the baking sheet, pour out the liquid/oil in the Dutch oven. Then, lightly wipe out any burnt bits on the bottom of the Dutch oven.
PREPARING THE CURRY BROTH
Add 2 tablespoons of grapeseed oil to the Dutch oven over medium-high heat, and saute the minced yellow onion for 3-4 minutes.
Then, add in the chicken stock, coconut milk, yellow curry paste, lime juice, kosher salt, and sriracha sauce.
Simmer for 20 minutes.
Add in the seeded and minced red and green jalapenos, minced cilantro, and baby spinach (stems removed).
Turn off the heat. Season the curry broth to taste with kosher salt and freshly ground black pepper.
Place a few Thai-style Wagyu beef meatballs in the bottom of each soup bowl.
Then, ladle the coconut curry broth over the top of the meatballs in each bowl.
Serve immediately, and enjoy!
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