Instructions Form Meatballs: Mix meatball mixture and roll into balls. (Also, now is a good time to start your rice. Cook according to package directions.) Brown Meatballs: Heat oil in a a large skillet over medium heat. Add meatballs and cook undisturbed for a few minutes, until browned on one side. Flip them and let them cook to get browning on the other sides as well. The meatballs don’t need to be fully cooked at this point, you’re just building color and flavor. Curry Sauce: Scoot the meatballs to the perimeter of the pan to make some space n the middle. Add shallots and curry paste; sauté until softened. Add coconut milk and broth; stir it all together. Cover and simmer for 5 minutes until meatballs are cooked through (165 degrees). Thicken It: Add soy sauce and brown sugar. Whisk the cornstarch with the water; add it to the pan. As it simmers, the sauce will thicken into a gravy-like consistency and it is delightful. Topping: Chop the peanuts and shallots together into a finely crumbled mixture. Serve: Serve your meatballs over rice, with a scoop of extra curry sauce (dreamy). Top with the peanut shallot crispies. Salad goes on the side! What a meal!