Turkey Meatballs Coconut Satay Sauce and Greens
Full of flavour, easy to make, the satay dip is a real winner as it is or used in this sauce.
600gr turkey mince
1 lemon grass bottom 2cm peeled and chopped very finely
2 cloves garlic peeled and crushed
1tbsp chilies in oil
2tbsp each of fresh mint and coriander chopped
Salt and pepper to season
Mix well, form into balls and set aside in a cool place while you make the sauce
Coconut Satay Sauce
1 veg stock cube made up to 300ml
1 400ml tin of coconut milk of choice
2 tbsp of satay dip from below
150g savoy cabbage washed, trimmed of central root and chopped
Add the stock and coconut milk to a pot and heat gently, add the satay and mix well to combine and dissolve the satay into the sauce,
Add the meatballs to the sauce, bring just to the boil and immediately turn down to medium and cook gently for about 12 minutes. Splash the sauce over the meatballs as they cook and after 6 minutes turn them over and add the chopped greens.
Serve with a portion of rice and if you like it hotter, with a finely chopped red chili on top.
I use a meat thermometer to check they are cooked but if you are ever worried, don’t be afraid to take one out and cut it in half to check.
This is delicious as is or you can use some of it to make the coconut satay sauce. This will keep in the fridge happily for a few weeks.
1 cooked red pepper chopped
1/2 small white onion
1 tbsp sesame oil
1 tsp chilies in oil
1tsp garlic puree or 1 clove peeled chopped and mashed
2tbsp each red wine vinegar and soy sauce
Juice of ½ lime
3 heaped tbsp peanut butter
Heat the oil, add the onion and cook until softening, about 5 minutes
Add the red pepper sesame oil, chili, garlic and cook for about 5 more minutes then add the rest of the ingredients, mix well to incorporate and cook over a low heat for about 10 minutes.
Blend then let cool and store in the fridge. Use in the Coconut Satay sauce or as a dipping sauce for chicken or turkey as you wish. Thin with some water if it gets very thick in the fridge.