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Thai Beef Meatballs with Peanut Dipping Sauce
From The Mixer Bible: Second Edition, by Meredith Deeds and Carla Snyder

Equipment:

Stand mixer with food grinder and flat beater
Large baking sheet, lined with parchment paper

Ingredients:

For the Meatballs:

1 lb boneless beef chuck or cross rib, cut into 1-inch (2.5 cm) cubes
2 cloves garlic, chopped
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
2 Tbsp fish sauce
2 tsp Thai red curry paste
1 egg, lightly beaten
1 cup fresh bread crumbs

For the Peanut Dipping Sauce:

1 cup coconut milk
1 Tbsp lightly packed light brown sugar
1 Tbsp Thai red curry paste
1 Tbsp fish sauce
1/2 cup crunchy peanut butter

Instructions:

1. Prepare the meatballs: Place beef in a shallow container in the freezer for 30 minutes to facilitate grinding. Attach the food grinder, with the coarse plate, to the mixer. Set to Speed 4 and run beef through the grinder into a large bowl. Stir in garlic, mint, cilantro, fish sauce and red curry paste. Cover and refrigerate for 30 minutes. Run through the food grinder again, this time into the mixer bowl. Add egg and bread crumbs. Remove the food grinder and attach the flat beater and mixer bowl. Set to Stir and mix just until ingredients are well combined.

2. Preheat oven to 450°F (230°C). Form level tablespoonfuls of the meat mixture into 1-1/4-inch meatballs and arrange on prepared baking sheet, at least 1/2 inch apart.

3. Bake in upper third of preheated oven for 8 to 10 minutes, or until golden and no longer pink inside.

4. Meanwhile, prepare the sauce: In a small saucepan, combine coconut milk, sugar, curry paste and fish sauce. Bring to a gentle boil over medium heat for 3 minutes, stirring occasionally. Add peanut butter and cook, stirring, until peanut butter is well blended.

5. Place meatballs on a serving platter and serve warm with sauce.

Yield: Makes about 25 meatballs

Make ahead: Prepare through Step 2 and refrigerate, loosely covered, for up to 1 day



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