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)
- .75 lbs Ground beef
- 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
- 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