Fiery Lankan Meat Balls Recipe

Cooking Directions

• STEP 1.In a large bowl, combine ground beef, breadcrumbs, onion, garlic, ginger, chili paste, curry powder, turmeric, salt, and pepper.
• STEP 2.Mix well until all the ingredients are evenly combined.
• STEP 3.Shape the mixture into small meatballs, about 1 inch in diameter.
• STEP 4.Heat oil in a large skillet over medium heat.
• STEP 5.Add the meatballs to the skillet and cook until browned on all sides, about 5 minutes.
• STEP 6.Remove the meatballs from the skillet and set aside.
• STEP 7.In the same skillet, add the diced tomatoes, tomato paste, coconut milk, and water.
• STEP 8.Stir well to combine and bring the mixture to a simmer.
• STEP 9.Return the meatballs to the skillet and simmer for 15-20 minutes, or until the meatballs are cooked through.
• STEP 10.Serve the fiery Lankan meatballs hot with steamed rice or naan bread.
• STEP 11.Enjoy!

Cooking Tips

• For an extra kick of heat, add more chili paste to the meatball mixture.
• If you prefer a milder version, reduce the amount of chili paste or use a milder chili variety.
• You can make the meatballs ahead of time and refrigerate them until ready to cook.
• Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store leftover meatballs in an airtight container in the refrigerator for up to 3 days.
• Reheat the meatballs in a skillet or microwave before serving.
• Serve the fiery Lankan meatballs hot with steamed rice or naan bread.