Meat Balls in Coconut Broth

For meatballs
1 pound ground beef
1 pound ground pork
1 small onion diced fine
1/2 small red pepper diced
2 cloves garlic minced
6 leaves cilantro chopped
1/2 cup fresh bread crumbs soaked in 2-3 tablespoons milk or water
Salt, pepper, chili flakes to taste
  
For sauce
2 stalks lemongrass cut into long pieces and slit down the middle
2 inch piece of ginger thinly sliced or julienned
4 pods of cardamom cracked
1/2 teaspoon ground cinnamon
1/2 teaspoon turmeric (optional for color enhancement mainly)
1 teaspoon ground coriander
Chili flakes if you want it a little spicy
1 can coconut milk
1/2 can chicken stock
Zest and juice of 1 lime

Fry onion,pepper and garlic in small amount of oil until softened and lightly browned. Cool. .
Soak bread crumbs, add with fried onion mixture and seasonings to meat. Stir until all is just combined. Do not over stir as this will make meatballstougher. Roll into meatballs about 1.5 inch diameter size. Fry meatballs over medium heat rolling in pan until browned on all sides. Meatballs are a larger size so will not be fully cooked as yet. Add lemongrass, ginger and cardamom pods and fry until fragrant. Add coconut cream, chicken stock, cinnamon, coriander, turmeric. Bring to boil and simmer for 8 to 10 minutes reducing sauce to a thicker consistency. Once done, add zest and juice of lime and garnish with some fresh chopped cilantro. Good served with rice.
Meatballs can be frozen and thawed in fridge overnight then cooked so I like to make a big batch.