Thai Meatballs
Ingredients
Spice Paste
- 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
- an egg
- 2 tsp fish sauce
Meatballs
- all purpose flour for coating
- 600 g ground meat lean
Dipping Sauce
- 1 lemongrass stalk
- 2 tbsps sugar or as desire
- 1 tsp red pepper flakes more if you wish
- enough water
- enough vinegar white wine is the best
Instructions
Spice Paste
- Combine all into a food processor and process into a fine paste
Meatballs
- 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.
Dipping Sauce
- Bring all ingredients to boil, strain.