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Stir Fried Thai Meatballs

This is a delicious change from the norm if you’re craving Asian. It’s a sweet and sour curry sauce with all local veggies and Hunter Cattle ground beef meatballs with a little spice—or not—and if you haven’t made Hunter Cattle meatballs yet, well let’s just say you’re wasting time.

Source: My taste buds decided to create this one... (Entered by Amy Womble)
Serves: 2

Ingredients

.75 lbs Ground beef View Available Products

1 clove finely diced garlic

3 sprigs chopped thai basil

1 tsp soy sauce

1 tbsp sesame oil (optional)

1 whole small vidalia onion finely diced View Available Products

1/4 tsp dried red pepper flakes (optional)

1 large egg

1/2 cup bread crumbs (panko or other)

1/4 red bell pepper cubed

1 small green bell pepper cubed

1-2 small onions halved then sliced

1 small cucumber halved then sliced

2/3 cup water

1/3 cup vinegar

1/2 cup ketchup

3 tbsp soy sauce

1 tbsp thai basil chopped

2 tbsp honey

1/2 cup white sugar

1/2 cup brown sugar

1 tsp ground ginger

1 tbs corn startch

1 tsp red/orange/yellow curry powder

Step by Step Instructions

1. pre-heat oven to 400. In a mixing bowl combine the first 9 ingredients and add salt and pepper. Form into 1/2" meatballs and bake at 400 degrees on a baking sheet covered with parchment for 15 minutes. Rotate and bake 10 more minutes. While baking meatballs, in a wok with 1 tbs sesame oil 1 tbs vegetable oil stir fry the chopped peppers, onion, and cucumber until browned slightly. Set aside. In same wok, combine water, vinegar, ketchup, 2nd portion of basil, honey, sugar, ginger, and corn starch, curry powder. Bring to a boil, reduce heat and simmer for 7 minutes--taste and adjust to your liking. Remove meatballs from oven, add to sauce simmer for 20 minutes. Stir occasionally. Add stir fried vegetables cook 2-3 minutes to heat. Serve over rice. Yummmmmy

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