Boulettes de viande hachée, sauce lait de coco by @niangcook

≈ 50 min

4 servings

🍖

500 g

Meat

🧄

1 tsp

Garlic powder

🌶️

5 ml

Paprika

🧂

5 ml

Salt

⚫

5 ml

Pepper

🫙

5 ml

Cumin

🥚

1 large egg

Egg

🌽

16 g

Cornstarch

🫑

1 medium

Yellow bell pepper

🧄

3 cloves

Garlic

🌶️

1 small

Chili pepper

🧅

1 medium

Onion

🥥

300 ml

Coconut milk

🍛

5 ml

Curry powder

🫗

15 ml

Oil

🥔

250 g

Sweet potato

  1. Chop
    • yellow bell pepper
    • garlic
    • chili pepper

    Finely chop the yellow bell pepper, garlic, chili pepper, and onion. Peel and dice the sweet potato into 2 cm cubes.

  2. Combine
    • ground meat
    • egg
    • cornstarch

    Combine the ground meat, egg, cornstarch, granulated garlic, paprika, salt, black pepper, and ground cumin in a mixing bowl. Mix until evenly seasoned.

  3. Shape
    • ground meat
    • Meat

    Shape the meat mixture into about 16 equal meatballs. Set them aside on a clean plate.

  4. Heat
    • cooking oil
    • ground meat

    Heat the cooking oil in a large pan over medium-high heat. Brown the meatballs for 5 to 7 minutes, turning them to color all sides.

  5. Add
    • onion
    • garlic
    • yellow bell pepper

    Add the chopped onion, garlic, yellow bell pepper, and chili pepper to the pan. Sauté for 4 minutes until softened.

  6. Stir
    • curry powder
    • Yellow bell pepper
    • Onion

    Stir the curry powder into the vegetables. Cook for 30 seconds to bloom the spice.

  7. Pour
    • coconut milk
    • sweet potato
    • ground meat

    Pour in the 300 ml coconut milk and add the diced sweet potato. Stir until the meatballs and vegetables are coated in sauce.

  8. Simmer
    • sweet potato
    • ground meat

    Cover and simmer over medium-low heat for 18 to 20 minutes. Cook until the sweet potato is tender and the meatballs are cooked through.

  9. Serve
    • salt

    Taste the sauce and adjust salt or pepper if needed. Serve the coconut curry meatballs hot.

Boulettes de viande hachée, sauce lait de coco by @niangcook

≈ 50 min

4 servings

🍖

500 g

Meat

🧄

1 tsp

Garlic powder

🌶️

5 ml

Paprika

🧂

5 ml

Salt

⚫

5 ml

Pepper

🫙

5 ml

Cumin

🥚

1 large egg

Egg

🌽

16 g

Cornstarch

🫑

1 medium

Yellow bell pepper

🧄

3 cloves

Garlic

🌶️

1 small

Chili pepper

🧅

1 medium

Onion

🥥

300 ml

Coconut milk

🍛

5 ml

Curry powder

🫗

15 ml

Oil

🥔

250 g

Sweet potato

Preparation Steps

  1. Step 1/9

    Finely chop the yellow bell pepper, garlic, chili pepper, and onion. Peel and dice the sweet potato into 2 cm cubes.

    🫑yellow bell pepper
    🧄garlic
    🌶️chili pepper
    🧅onion
    🥔sweet potato
    🔪knife
    🪵cutting board

  2. Step 2/9

    Combine the ground meat, egg, cornstarch, granulated garlic, paprika, salt, black pepper, and ground cumin in a mixing bowl. Mix until evenly seasoned.

    🍖ground meat
    🥚egg
    🌽cornstarch
    🧄granulated garlic
    🌶️paprika
    🧂salt
    ⚫black pepper
    🫙ground cumin
    🥣mixing bowl
    🥄wooden spoon
    🥄measuring spoons

  3. Step 3/9

    Shape the meat mixture into about 16 equal meatballs. Set them aside on a clean plate.

    🍖ground meat
    🥣mixing bowl

  4. Step 4/9

    Heat the cooking oil in a large pan over medium-high heat. Brown the meatballs for 5 to 7 minutes, turning them to color all sides.

    🫗cooking oil
    🍖ground meat
    🥄spatula

  5. Step 5/9

    Add the chopped onion, garlic, yellow bell pepper, and chili pepper to the pan. Sauté for 4 minutes until softened.

    🧅onion
    🧄garlic
    🫑yellow bell pepper
    🌶️chili pepper
    🥄wooden spoon

  6. Step 6/9

    Stir the curry powder into the vegetables. Cook for 30 seconds to bloom the spice.

    🍛curry powder
    🥄wooden spoon
    🥄measuring spoons

  7. Step 7/9

    Pour in the 300 ml coconut milk and add the diced sweet potato. Stir until the meatballs and vegetables are coated in sauce.

    🥥coconut milk
    🥔sweet potato
    🍖ground meat
    🥄wooden spoon

  8. Step 8/9

    Cover and simmer over medium-low heat for 18 to 20 minutes. Cook until the sweet potato is tender and the meatballs are cooked through.

    🥔sweet potato
    🍖ground meat
    🥄wooden spoon

  9. Step 9/9

    Taste the sauce and adjust salt or pepper if needed. Serve the coconut curry meatballs hot.

    🧂salt
    ⚫black pepper
    🥄wooden spoon

Composition

Ingredients

Types

Herbs and Spices, Eggs, Starches, Vegetables, Dairy Alternatives

Ingredients

Meat, Garlic powder, Paprika, Salt, Pepper, Cumin, Egg, Cornstarch, Yellow bell pepper, Garlic, Chili pepper, Onion, Coconut milk, Curry powder, Oil, Sweet potato

Notes

Meat (minced), Oil (amount not given)

Allergens

Egg, Corn, Coconut

Dietetics

Dietary regimen

Gluten-Free, Dairy-Free

Calories

510 kcal

Macro nutrients

Protein: 30g, Carbohydrates: 29g, Fat: 31g, Fiber: 5g, Sugars: 8g

Nutritional Information

Minerals

Potassium: 720mg, Iron: 4.2mg, Sodium: 590mg, Calcium: 75mg

Vitamins

Vitamin A: 780mcg RAE, Vitamin C: 75mg, Vitamin B12: 1.3mcg, Folate: 65mcg DFE

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

mixing bowl, knife, cutting board, wooden spoon, measuring spoons, spatula

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

African

Geographic

to inform

Various

Aspect

Texture

Tender, Juicy, Creamy, Soft

Flavors

Savory, Spicy, Creamy, Sweet, Smoky, Aromatic

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool promptly,Store in an airtight container at 4°C or below,Reheat until piping hot), freezer : 2 months (Freeze in an airtight freezer-safe container,Thaw overnight in the refrigerator,Reheat thoroughly before serving)