Coconut Chicken Meatballs

The pot lid rattles and you know dinner is almost ready. You spot the float valve pop up, the little hiss from the valve tells you the pressures building. Its like a dinner countdown, and your belly might just rumble a bit louder now.

You recall all the little smells that filled the kitchen right after you started. The spicy curry powder mixed in with the garlic and the fresh ginger, it kinda wraps around you like a warm blanket. That steam cues you in that things are cooking just right inside the pot.

You feel kinda proud whipping up something this tasty without messing up the kitchen. The sealing ring works like a charm keeping all the flavors trapped in, so when you do the quick release, you get this rush of fragrant steam that hits you just right. Dinners comingget ready!

The Real Reasons You Will Love This Method

• It seals in all those bold curry flavors so your meatballs come out juicy and packed with spice.
• Pressure cooking cuts down your cook time big time, so dinners on the table faster than you expect.
• The quick release gives you control so your meatballs dont get overcooked or dry out.
• You use just one pot, which means less cleanup after your tasty meal.
• The steam cues let you know exactly when the meatballs have reached that perfect tender spot.
• This method keeps the coconut milk creamy without breaking, giving you that silky sauce coating every bite.

What Goes Into the Pot Today

• 1 ½ pounds ground chicken or ground pork for juicy tender meatballs that soak up all the flavors.
• 1-2 tablespoons spicy curry powder to kick things up and get that deep curry taste you crave.
• 3 tablespoons tamari or soy sauce for a salty umami edge that brings everything together.
• 1 shallot, chopped which adds a softer onion note and keeps the meatballs moist.
• Kosher salt and black pepper to taste, dont skimp  seasoning is the secret here.
• Chili flakes, because a little heat makes all the flavors pop.
• 1 tablespoon extra virgin olive oil to brown the meatballs for a tasty crust before pressure cooking.
• 6 tablespoons salted butter plus ¼ cup Thai red curry paste and 1 tablespoon fresh grated ginger mixed in for that rich garlic butter sauce you will drizzle on top.
• 2 orange or red bell peppers, sliced giving some crunch and sweet flavor contrast.
• 2 cups canned full-fat coconut milk which keeps the curry sauce creamy and dreamy.
• 1 tablespoon fish sauce (or soy sauce) for a punch of salty depth.
• ½ cup chopped Thai basil or cilantro fresh herbs to brighten every bite when you serve.
• 3-4 cloves garlic, chopped to mix into your garlic butter for that rich aroma.
• Limes, for serving squeeze em on top for a little lively tang.

Walking Through Every Single Move

Start by preheating your oven to 400 degrees Fahrenheit. You wanna get it ready for baking those meatballs just right after they get browned.

Grab a big bowl and toss in your ground chicken or pork. Sprinkle in the spicy curry powder, tamari, chopped shallot, kosher salt, black pepper, chili flakes, and grated ginger. Mix it all up real good with your hands or a spoon till its even.

Shape that mix into meatballs about the size of a golf ball, roughly one inch rounds. Youll get around 20 meatballs.

Heat your olive oil in a skillet over medium. Brown those meatballs in batches. You want 'em golden all around, which takes about 8 to 10 minutes. This step locks in juices before pressure cooking.

In another pan, melt your salted butter on low. Stir in the Thai red curry paste until its smooth and blended. Toss in the garlic and let it get fragrant but not bitter.

Slide the browned meatballs back into your skillet, pour the garlic butter curry sauce over 'em. Add those sliced bell peppers and canned coconut milk. Stir gently so they all get cozy in the sauce.

Pop the skillet or if you got a pressure cooker insert, transfer everything in there. Seal the lid tight with the sealing ring good and set it to high pressure. Let it cook for about 10 minutes till the float valve rises.

Do a quick release once the timer beeps. Listen for that valve hiss as the steam escapes and carefully open the lid. Meatballs should be tender and sauce thickened just right. Sprinkle with fresh basil or cilantro. Serve with lime wedges and dang, youre ready to eat!

Time Savers That Actually Work

• Buy ground chicken or pork already prepped, so no chopping or grinding yourself.
• Use pre-minced garlic in a jar if youre in a rush, it works real good here.
• Grab pre-sliced bell peppers from the store's fresh sectionno slicing needed.
• Make the garlic butter curry sauce ahead of time and just warm it up when you cook.
• Use the pressure cooker's sauté function to brown meatballs right in the pot, skips an extra pan.

What It Tastes Like Fresh From the Pot

The first bite hits you with a creamy curry warmth that feels like a cozy hug for your taste buds. The spicy curry powder and red curry paste layers peek through the coconut milk smoothness perfectly.

You feel the juicy chicken meatball center inside, soft but with a nice bite from the shallots and ginger. The little chili flakes burn just a bit in the background, making everything lively but never overwhelming.

Then that garlic butter sauce kicks in, rich and smooth coating every bit. The fresh basil on top gives a fragrant pop, while the fresh lime juice you drizzle brightens it all up and makes you wanna take another bite real fast.

Making It Last All Week Long

Keep your cooked meatballs and curry sauce in an airtight container in the fridge for up to 4 days. It just gets better after a day because flavors have time to settle in.

For longer storage, freeze the meatballs and sauce separately in freezer bags or containers. Theyll keep good for about 3 months, ready to reheat whenever.

When reheating, thaw overnight in the fridge or do a gentle steam heat on the stove or microwave. Be sure to stir often so sauce dont separate.

If you want quick lunches, pack meatballs cold and just microwave the sauce separately to pour on. Easy and dang tasty even a few days later.

Common Questions and Real Answers

• Can I use turkey instead of chicken or pork? Totally! Turkeys lean but works just fine. You might wanna add a bit more olive oil to keep em moist.
• Is the curry paste super spicy? Depends on the brand you use, but usually its medium heat. Start with less if youre sensitive and add more later.
• Can I skip the oven baking step? Yeah, if you prefer you can finish cooking just in the pressure cooker after browning. Oven just adds a nice crust and a touch of caramelization.
• What if my pressure cooker wont seal? Check that sealing ring is clean and properly seated. Sometimes it needs a quick rinse or reposition before the float valve will pop up.
• Can I add vegetables inside the pot? Sure thing! Bell peppers are great but also try snap peas or baby carrots for crunch. Just slice em thin so they cook quickly.
• How do I know when its safe to open after pressure cooking? Wait for the float valve to drop completely which means pressures released. After quick release, listen for valve hiss as steam escapes so you dont get a steam burn.

For more easy and tasty meal ideas, check out the Irish Beef and Guinness Stew or try our Classic Deviled Eggs recipe to perfect your pressure cooker skills.