Meatballs in coconut sauce

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This dish has its origin from when I watched Gordon Ramseys youtube channel. The master himself made this and I could literally smell all the aromatics through the screen. My version is a little more rustic and with a few modifications, but I am certain that you will absolutely love this as much as I do – and also easy to make vegan friendly.

INGRIDIENTS

2 tsp coriander seeds
4 cardamom pods, lightly crushed
1 tsp ground turmeric
1/2 tsp ground cinnamon
1–2 tsp dried chilli flakes, to taste
2 lemongrass stalks, trimmed, bashed and cut into batons
5cm piece of fresh root ginger, peeled and sliced
Thai basil
Spring onions
400ml chicken or vegetable stock
1 x 400ml tin coconut milk
Zest and juice of 1 lime

For the meatballs:

1 small onion, peeled and finely sliced
2 garlic cloves, peeled and finely sliced
1 tsp of onion powder
1 tsb of white pepper
Olive oil for frying
1 tsp dried chilli flakes
500g minced protein (beef, chicken, vegan mince or likewise)
75g fresh breadcrumbs
3-4 tbsp milk of your choosing
Sea salt flakes and freshly ground black pepper

INSTRUCTIONS

First prepare the meatballs. Sauté the onion and garlic with seasoning in a hot oiled frying pan for about 5 minutes until soft and lightly coloured, adding the chilli flakes after a minute or two. Place the mince in a large bowl and add seasoning. Put the breadcrumbs in a separate bowl and moisten with the milk. Add seasoning, then stir the breadcrumbs and onion mixture into the mince and combine well. With wet hands, shape the mince mixture into balls about the size of a golf ball. Transfer to a lightly greased plate or tray and chill for 30 minutes until firm.
Brown the meatballs in a cleaned oiled pan for 4–5 minutes, turning frequently until nicely coloured on all sides.
Add the coriander seeds, cardamom, turmeric, cinnamon, chilli flakes, lemongrass and ginger. Heat through, stirring, until aromatic, then add your spring onion, diced in larger bits and the stock and coconut milk and bring to a gentle simmer. Taste and adjust the seasoning as necessary. Simmer for 8–12 minutes until the sauce is flavourful and thickened and the meatballs are cooked through.
Add the lime zest and juice, a handful of fresh thai basil and serve hot. In this version I served this dish with Basmati rice and some toasted pumpkin seeds.