Thursday, July 8, 2010

Meatballs with Coconut Sauce, Cauliflower mash and Curry Bok Choy

In order of cooking...

Cauliflower Mash

1 head cauliflower, cut into 1-inch pieces
1 medium onion, sliced thin
2 tablespoons olive oil
sea salt and pepper

Coconut Sauce

1 can coconut milk (I used lite since that's all I had)
1.5 tablespoons minced lemongrass**
1 tablespoon minced garlic
sea salt and pepper

**I cheated and used the pre-mince lemongrass in a tube


1 lb. grass-fed ground beef
1 tablespoon minced garlic
2 teaspoons "21-Spice seasoning" from Trader Joes, or other spice blend of your choice
sea salt and pepper
1 tablespoon olive oil

Bok Choy

3-4 large bok choy
1 tablespoon olive oil
sea salt and pepper
curry powder
ground coriander

Start with the cauliflower. Heat the olive oil in a large pot along with the sliced onion. Once the onion starts to brown a bit, add in the cauliflower, salt and pepper, and stir. Cover with a lid and let cook over medium heat for about 15 minutes. Check in on the cauliflower after 10 minutes or so and add a bit of water if the pan looks dry.

While the cauliflower is cooking, heat the coconut milk in a small saucepan over low heat. Add in the lemongrass, garlic, salt and pepper and let simmer while everything else is cooking. It will reduce down to about half, and thicken a bit. While simmering it will probably form a thin film on the top, just whisk this in every few minutes or so while you're preparing the other food.

While the coconut milk is simmering away, mix the ground beef with the garlic, salt and spices (I just mix it all together with a fork) and form into 1-inch balls. I think I ended up making about 20 meatballs. Heat the olive oil in a frying pan and add half the meatballs at a time. Don't crowd them too close or they won't cook as well. After 4 minutes (the bottoms will be brown and cooked through) roll them over with a fork and cook the other side. Continue to cook another 4-5 minutes or until the meatball feels firm when you press down with a fork. Once done, remove the meatballs to a small serving bowl, and continue with the other half of the meatballs.

After adding the second half of the meatballs to the pan, heat the tablespoon of olive oil in another pan over medium heat. Add the bok choy and sprinkle with curry powder, coriander, salt and pepper. Cook until the bok choy is just soft, about 6-8 minutes. This should coincide with the meatballs, give or take.

When all meatballs are cooked, give the coconut milk one last whisk, and remove from the heat. Uncover the cauliflower and mash it with the back of a spoon or a potato masher. Serve the meatballs with the coconut sauce on the side. I ate my meatballs on top of the cauliflower with the sauce on top, and the bok choy on the side.

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