Meatball Curry

Has it been hot where you live? We've had a serious heat wave this last week - whew!  I can't quite say this is the perfect hot weather recipe because it will require heating up your kitchen a little, but it doesn't involve the oven, so that's always a plus.  I also just always think spicy food is great with hot weather - seems weird, but it works!  Maybe the hot peppers distract you from the hot air...or maybe they just encourage you to drink lots of ice water.  :)  Either way, this is an awesome recipe - the curry is super flavorful and I love the unique idea of using meatballs in it...fun and yummy. The ginger and serrano chiles add a ton of flavor - for a less spicy version, you can use jalapenos, which is also good (I've done it both ways).  Make sure to serve with lots of rice or naan to soak up the sauce.

Meatball Curry (adapted from Aarti Party)
Serves 2-3

Meatballs:
1 pound ground beef
1 green serrano chile, minced
2 tsp minced fresh ginger
2 T minced fresh cilantro
Kosher salt

Curry:
3 T coconut oil (or substitute canola oil)
1/2 tsp brown mustard seeds
1 cup thinly sliced sweet yellow onion
5 cloves garlic, minced
1 (1-inch piece) ginger, peeled and minced
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp cayenne pepper
2 medium plum tomatoes, blanched, peeled, and finely diced
1 (14-ounce can) full-fat coconut milk
Kosher salt
2 T minced fresh cilantro
2 tsp lime juice (about half a lime)

1. Make the meatballs.   In a large bowl, mix the ground beef, chile, ginger, cilantro and 1 teaspoon salt together using your hands until just combined, being careful not to overmix.  Separate into sixteen equal pieces of about 1 ounce each (a kitchen scale is the easiest way to do this).  Roll each portion into a smooth ball, and place on a foil-lined baking sheet.  Cover and set aside at room temperature while you prepare the sauce.
2. Make the curry.  In a large skillet or Dutch oven over medium-high heat, warm the coconut oil until nearly smoking.  Add the mustard seeds, covering the pan with a lid to protect yourself from splatters.  
3. Once the spattering mostly starts, add the onions, garlic, and ginger.  Cook until golden brown.  Then add the ground coriander, cumin, and cayenne.  Stir and cook for 30 seconds.  Add the tomatoes and cook until they soften, about 5 minutes.
4. Add the coconut milk and 1/2 tsp salt, and bring to a boil.  Turn down to a simmer and add the meatballs in one layer.  (If they don't all fit in one layer, transfer half the sauce to a separate skillet and simmer the meatballs over two burners.)  Simmer the curry until the meatballs are cooked through, about 15-20 minutes. 
5. To finish, combine everything in the original pot if you've cooked the meat in two batches.  Add the cilantro and lime juice.  Gently stir to combine, and then taste for seasoning.