Thai Meatballs

These meatballs are awesome. Vinegary, spicy, and a tad sweet. They are meant to be served as is, not in a soup or with rice and whatnot. Pretty good as appetizer and/or main dish, but if you are so inclined, steamed veggies such as broccoli would be great 😛

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

an egg

2 tsp fish sauce

Combine all into a food processor and process into a fine paste

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.

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)

Bring all ingredients to boil, strain.