Resident eejit. Radio4, kitchen dancing, owning recipe books to read not follow
Jan 18, 2020 2 min read

Friday night spicy meatballs

thumbnail for this post

Early this week I saw a tweet about a Smitten Kitchen post from last year for braised ginger meatballs in coconut broth which looked excellent and I was excited to try it when I got home. Then I got home to find I was missing most of the key ingredients. Not to be putt off, I replaced some bits and cracked on. It ended up far less “meatballs in sauce” that “meatballs” though. I’ve never been good at reductions.

You will need

  • About 300g of beef mince
  • An egg
  • A couple of handfuls of breadcrumbs
  • A couple of blocks of frozen spinach
  • A couple of blocks of frozen ginger
  • A couple of blocks of frozen garlic
  • A lime (zested and juiced)
  • A fresh chilli (finely sliced)
  • A teaspoon of turmeric
  • A tablespoon of fish sauce
  • A can of coconut milk
  • A couple of teaspoons of stock powder


  • Stick the oven on as high as possible
  • Mix half the ginger, half the garlic, half the fishsauce, the mice, the breadcrumbs and the mince
  • Shape into small balls (less than a ping pong ball)
  • Stick in the oven
  • In a large pan fry the rest of the garlic and ginger
  • Add half the chilli, lime zest, turmeric, stock, coconut milk and an equal amount of hot water
  • Let it all bubble and reduce by half
  • Add the spinach, turn the heat down and pop a lid on so it doesn’t reduce more
  • Once the meatballs are cooked (about 15 minutes) add them to the pan, stir and let it all mellow.
  • Squeeze the lime over and add the rest of the chilli before serving (I piled it onto plain white rice)


I wasn’t going to write this up, so there’s only one photo. The sauce coated the meatballs beutifully, the heat comes though, the turmeric gives a great earthy depth to the flavours.