Introduction: Thai Meatballs
These meatballs are awesome. Vinegary, spicy, and a tad sweet.
Step 1: Spices
5 bunches of fresh coriander leaves, chopped
2 green onions, chopped
2 tbsp store-bought minced garlic
1 tsp lime juice + 1 strip of dried orange peel (you can subs both with grated peel of 1 big lemon)
1-2 tsp ground black pepper
1/2 of 1 whole nutmeg, grated
2 tsp fish sauce
Combine all into a food processor and process into a fine paste
Step 2: Meatballs
all purpose flour for coating
600 g ground meat, lean
Place ground meat in a bowl
Add paste into the meat and mix well
Place flour on a plate, dip your hand on it
Take a sum of meat and shape ball, roll onto the flour. Repeat this step until all meat used up
Preheat oven to 400 F.
In a nonstick pan, heat a little of oil (sunflower is the best for this), and fry balls on each side until light browned (3-4 minutes)
Place a baking rack on a baking sheet that already covered with foil, then place balls on the baking rack.
Place baking sheet on the 2nd rack from the lowest and bake for 20 or until cooked.
Step 3: Dipping/Sauce
1 lemongrass stalk
2 tbsps sugar (or as desire)
1 tsp red pepper flakes (more if you wish)
enough vinegar (white wine is the best)
Bring all ingredients to boil, strain.
Step 4: Serving
You can serve these meatballs with lettuce, steamed broccoli, or as is!