1# ground lamb
2 cloves garlic, chopped
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
2 T soy sauce
2 tsp Thai red curry paste
1 egg, lightly beaten
1 c fresh bread crumbs
Peanut Dipping Sauce
1 c coconut milk
1 T lightly packed light brown sugar
1 T Thai red curry paste
1 T soy sauce
1/2 c crunchy peanut butter
Directions
Prepare the meatballs by blending together all ingredients. Preheat oven to 450°F
Form level tablespoonfuls of the meat mixture into 1¼-inch meatballs and arrange on prepared baking sheet, at least 1/2 inch apart. Bake in upper third of preheated oven for 8 to 10 minutes, or until golden and no longer pink inside. Meanwhile, prepare the sauce: In a small saucepan, combine coconut milk, sugar, curry paste and soy 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. Place meatballs on a serving platter and serve warm with sauce.
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