Australian Butchers' Guild
- Meat Beef
- Cut Mince
A delicious and mild meatball for a midweek meal any time of the year. The mixture is also excellent for BBQ beef burgers, sausage rolls or strudels using the same mixture.
Ingredients
| Ingredient | Description | 25 Units | 50 Units | 100 Units |
| Beef Mince | 1kg | 2kg | 4kg | |
| Breadcrumbs | Fresh | 35g | 70g | 140g |
| Fresh Coriander | Chopped | 15g | 30g | 60g |
| Sweet Chilli Sauce | 50g | 100g | 200g | |
| Lemongrass | Minced | 2g | 4g | 8g |
| Ginger | Minced | 10g | 20g | 40g |
| Garlic | Minced | 2g | 4g | 8g |
| Salt | 6g | 12g | 24g | |
| Red Chilli | Chopped | 10g | 20g | 40g |
| Red Curry Sauce | 25 Units | 50 Units | 100 Units |
| Coconut Cream | 1 tin | 2 tins | 4 tins |
| Red Curry Paste | 20g | 40g | 80g |
Preparation
BUTCHER – PREPARATION/METHOD
1. Combine all ingredients in a large bowl and mix well.
2. Roll mixture into 40g balls.
CUSTOMER – INSTRUCTIONS FOR REHEATING/PREPARATION
1. Heat a large non-stick pan with 10mls of oil over high heat.
2. Add curry balls to the pan and fry them for 8-10 minutes turning regularly until they are brown on all sides.
3. Add the red curry paste then coconut cream and simmer for 5 minutes.
SERVING SUGGESTION
Serve with rice and steamed greens.
MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS
Sell with red curry paste and coconut cream.
