1tablespoonchili garlic saucemore or less to taste
1/3-1/2 cupcoconut milk
1 ½poundsground beef
1jalapeño pepperseeded, deveined, and minced
¼cupminced fresh basil leavesThai basil if you can find it
¼cupminced fresh mint leaves
3tablespoonscoconut creamremove the cream from the top of a can of full-fat coconut milk
1 ½teaspoonskosher or fine sea salt
1teaspoonfreshly ground black pepper
Finely grated zest of 2 limes
Gluten free non-stick cooking spray
Prepare the sauce:
Combine all the ingredients except the coconut milk in a saucepan. Add 1/3 cup coconut milk and heat over low heat just until all the ingredients are fully combined. Thin out the sauce with a little more coconut milk, if needed. Cover and refrigerate until serving. Can be made 2 – 3 days ahead.
Make the meatballs:
In a large mixing bowl, combine all the meatball ingredients except the cooking spray.
Preheat the broiler and line a baking sheet with parchment paper. Spray the parchment with cooking spray.
Roll tablespoonfuls of meatball mixture into balls and place on the prepared baking sheet. Spray with cooking spray and broil 8 – 10 minutes or until browned and cooked through but still juicy.