Gordon Ramsay's Meatball Recipe with Coconut Broth

Ingredients

• milk
• breadcrumbs
• olive oil
• spices
• coconut milk
• lime zest
• lime juice
• ginger
• lemongrass
• red pepper flakes

Instructions

1. Add milk and breadcrumbs to a mixing bowl and stir to combine. Add an extra tablespoon of milk if needed for a softer mixture. Use about 1/2 of the 3/4 cup of breadcrumbs. If the mixture isn't forming, add the rest of the breadcrumbs.
2. Form meatballs slightly larger than a golf ball, ensuring they are similar in size for even cooking.
3. Heat olive oil (approximately 2 tablespoons) in a deep frying pan over medium-high heat.
4. Add meatballs to the hot oil and cook for 6 minutes on one side without turning to allow a brown crust to form. Then, turn the meatballs.
5. Once turned, add spices to the pan and stir them around with the olive oil. If concerned about burning, stir them continuously.
6. After browning the meatballs, pour out excess olive oil before adding spices and stock. Alternatively, use less olive oil initially or use a fat-separating container after cooking.
7. Add coconut milk (ensure it's well-shaken and whisked if separated) and other broth liquids (spices, stock) to the pan.
8. Stir the spices into the broth. Add lime zest over each meatball and generous amounts of lime juice to the broth.
9. Serve the meatballs with coconut broth. Optionally, serve over noodles or rice.