Posts Tagged ‘meatballs’

I just love Thai food so tonight I thought that I would make a yellow curry.

I would normally use prawns for this dish but as I had bought some beef meatballs I thought that I would give them a try.

I used a ready made paste for the curry. Blue Elephant Yellow Curry Paste is one of my favourites so I used that make.





  • 2 tbsp vegetable oil
  • 12 ready made beef meatballs
  • 1 onion, sliced
  • 70g of yellow curry paste
  • 400 ml coconut milk
  • 1 tbsp fish sauce
  • 1 tsp of sugar
  • 6 – 8 small potatoes, cut in half
  • 1 big red chilli, cut in half
  • 30 g cherry tomatoes. I used tined ones but fresh are probably better
  • Salt


  1. Add the oil to the inner pot over a medium heat.
  2. Brown the beef meatballs in the oil.
  3. Add the onions and let them cook for a few minutes until they start to soften.
  4. Stir in the yellow curry sauce and cook for 1 minute.
  5. Pour in the coconut milk.
  6. Add he fish sauce and sugar and stir gently to avoid breaking up the meatballs.
  7. Add the potatoes, tomatoes and the chilli. Stir very gently, you are trying to keep the tomatoes whole.
  8. Bring to the boil and put on the lid.
  9. Put the inner pot into the insulated outer container and shut the lid.
  10. Thermal cook without power for a minimum of 1 hour.
  11. Check and adjust seasoning if necessary and serve with Thai sticky rice which you can cook in the top pot if you have one.

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This is my version Swedish meatballs with mushrooms. I have used anchovies as a seasoning and to give the sauce depth. The anchovies themselves melt into the sauce.


  • 1 tbsp olive oil
  • 2 tablespoons butter
  • 200g mushrooms, sliced 
  • 1 large onion, cut in chunks
  • 4 or 5 anchovies
  • 2 tbsp plain flour
  • 750ml of good beef stock
  • 12 meatballs, ready made will be fine 
  • sour cream
  • egg noodles, cooked and drained


  1. put the oil and butter in the inner pot over a medium heat.
  2. Add the mushrooms and onion and cook slowly until both are soft.
  3. Put in the anchovies and cook until the dissolve into the mushroom and onion mixture.
  4. Stir in the flour and cook for 1 minute.
  5. Slowly pour in the beef stock stirring to stop lumps forming
  6. Bring to the boil and add the meatballs.
  7. Bring back to the boil and then simmer with the lid on for 5 minutes.
  8. Turn off the heat and put the inner pot into the insulated outer pot.
  9. Shut the lid and leave to thermal cook for a minimum of 2 hours.
  10. Just before serving cook the pasta.
  11. Serve the meatballs on the pasta and drizzle over some sour cream.

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Lion’s head is a dish from the Huaiyang cuisine of Eastern China, consisting of large pork meatballs stewed with vegetables.

The name derives from the shape of the meatball which is supposed to resemble the head of the lion and the cabbage (or other vegetables), which is supposed to resemble the lion’s mane.

The dish originated in the region of Yangzhou and Zhenjiang in Jiangsu province, with the plain variety more common in Yangzhou and the red variety more common in Zhenjiang. The dish became a part of Shanghai cuisine with the influx of migrants in the 19th and early 20th century.

(source of information Wikipedia)



  • 500g pound ground pork
  • 2 tbsp dried shrimp
  • 1 tbsp sliced ginger, minced
  • 1 (8 oz) can water chestnuts, minced
  • 1 scallions, finely sliced (including top) on the diagonal
  • 1 egg, lightly beaten
  • 1 tsp date palm sugar
  • 1 tbsp Shao Hsing wine or dry sherry
  • 1 tbsp soy sauce
  • 1 tbsp fresh minced garlic
  • 2 ounces minced shiitake mushrooms
  • 1½ tbsp cornstarch
  • White pepper or Szechuan pepper to taste


  • 3 – 4 tbsp peanut oil for cooking
  • 2 cup chicken stock
  • 1 tsp ginger, minced
  • 1 tsp garlic, minced
  • 1 tsp sugar
  • 1 tbsp soy sauce
  • 2 oz sliced shiitake mushrooms
  • 2 tbsp oyster sauce
  • 500g bok choy, cut into bite-sized pieces


  1. Soak shrimps in warm water for 30 minutes then drain and mince.
  2. Mince the shrimps with the remaining meatball ingredients. Set aside for 30 minutes in the fridge.
  3. Form the pork mixture into 4 large meatballs and roll in cornstarch and flatten them slightly.
  4. Heat the oil in the inner pot and when hot add the meatballs.
  5. Brown each side of the meatballs.
  6. Once brown remove the meatballs with a slotted spoon and drain on paper towels.
  7. Pour off any oil left in the inner pot and then add the chicken stock, ginger, garlic, sugar, soy sauce, shitake mushrooms and oyster sauce.
  8. Bring to the boil
  9. Add the meatballs and bring back to the boil.
  10. Simmer for 5 minutes before putting on the lid, turn off the heat and place the inner pot into the insulated outer container.
  11. Shut the lid and leave to cook for 2 hours. Slightly longer will not hurt.
  12. Before serving remove the inner pot from the outer container.
  13. Carefully take out the meatballs and put them somewhere to keep warm.
  14. Bring the inner pot to the boil The turn off the heat.
  15. Arrange the bok choy in bowls and place a meatball on top.
  16. Pour over the stock and serve with a separate bowl of steamed rice which could be cooked in a top pot for the Thermal Cooker.
  17. Place a meatball on top of the meatballs on top. Add the stock mixture. Simmer until cooked (1 to 1-1/2  hours).

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I just love Malaysian curry and this one is very versatile. Although I have made this with beef meatballs you can add whatever meat you prefer.
For this meal you will need to either buy or make up your own Malaysian curry powder. I have put the ingredients to make your own and any that you don’t use should be stored in a sealed container until needed again. Like all spices to get the best flavours you should not keep it too long.


  • 2 tbls coriander seeds
  • 1 tbls cumin seed
  • 3/4 tbls fennel seed
  • 1/2 tbls chili powder
  • 1/2 tsp turmeric
  • 1/4 tsp cloves
  • 1/4 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/4 tsp black pepper

Grind all of these ingredients in a grinder.


  • 2 tbls cooking oil
  • 3 large onions, sliced
  • 2 cloves garlic, chopped
  • 1½” fresh ginger, sliced
  • 5 tbsp Malaysian meat curry powder (see above)
  • 1-2 tbs chili powder, or to taste
  • 12 small beef meatballs (I used ready made but you can make your own)
  • 1 can coconut milk, combined with 2 cups of water
  • 2 star anise
  • 8 curry leaves
  • 2 potatoes, cut into chunks
  • 4 tbsp tomato paste
  • 3 tbsp finely chopped coriander
  • salt and pepper


  1. Heat the oil in the inner pot over a low heat.
  2. Add the onions, garlic and ginger. Fry on a low heat until the onions are soft.
  3. Stir in the Malaysian curry powder and chilli powder. Cook for 2 minutes make sure it doesn’t burn.
  4. Turn up the heat to medium and add the meatballs. Make sure they are nicely covered by the curry mixture and cook until they brown. You may need to add a little more oil but don’t add too much.
  5. Remove the meatballs and keep on a plate.
  6. Add the coconut milk, star anise and curry leaves. Slowly bring to a boil
  7. When the curry is boiling, start carefully adding the meatballs back into the inner pot, stirring occasionally.
  8. Add the potatoes bring back to the boil and boil 5 minutes uncovered, then add tomato paste, season with salt and stir gently to mix
  9. Put on the lid, turn off the heat and place the inner pot into the insulated outer pot.
  10. Shut the lid and leave to cook for a minimum of 2 hours. If you leave it longer it will not be a problem.
  11. When ready to serve stir in the coriander.
  12. Check the seasoning. Adjust if necessary.
  13. Serve with bread or steamed rice

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