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Spicy Thai Meatballs with Peanut Sauce

Created by TexanerinCook on May 20, 2014

FOR THE MEATBALLS
1 pound lean ground beef
1/2 pound ground pork
1 red jalapeno pepper, finely minced (or Fresno chile, seeded and finely minced, about 2 teaspoons)
2 teaspoons fresh ginger, finely minced
3 garlic cloves, minced
1 1/2 tablespoons scallions, finely minced
1/2 tablespoon lemongrass, finely minced (or 1/2 teaspoon finely minced lemon zest)
1 1/2 tablespoons fresh cilantro, minced
1 teaspoon salt
1/4 teaspoon ground pepper
1 teaspoon sesame oil (toasted)
1 tablespoon oil (peanut, macadamia nut, or vegetable oil )
FOR THE SPICY PEANUT SAUCE
3 cups unsweetened coconut milk

Step 1: TO PREPARE MEATBALLS: Thoroughly combine the beef, ginger, chile, scallion, lemongrass, cilantro, salt, pepper, and sesame oil in a mixing bowl. Divide the mixture evenly into 16 (or 20 smaller) balls. Heat the peanut oil in a sauté pan and cook the meatballs over medium-high heat, turning occasionally until browned on all sides, for 10 minutes (for medium), or to desired doneness.
Step 2: TO PREPARE SAUCE: Place the coconut milk, peanut butter, brown sugar, soy sauce, rice vinegar, onion, shallots, garlic, curry paste, lemongrass, lime leaves, cilantro, and basil in a large saucepan. While stirring, bring just to a simmer over medium-low heat; do not boil. Continue to cook, stirring frequently, until the sauce thickens. Turn off the heat, adjust the seasonings, and strain before serving. If you wish a thicker consistency, combine 1/2 tablespoon of cornstarch with 1 tablespoon of water, stir to dissolve, and mix into the sauce until thoroughly combined; continue to cook until the sauce reaches the desired consistency.