A different take on meatballs taken form Kathy's Kitchen and adapted for my purposes. Check out that blog for some great recipes. http://kitchenkathy.blogspot.com.au/2010/03/thai-meatballs.htmlMeatballs
500gms. ground pork
2 garlic cloves, minced
1onions, diced
2 tsp. red Thai-style curry paste
1 tbsp. lemongrass, finely chopped (peel away the outer green leaves and only use the white part at the bottom)
1 tbsp. lime juice
1 tbsp. fish sauce
1 egg
2 tbsp. fresh coriander, finely chopped
flour (for coating)
Place all ingredients, except flour, in a bowl and mix to combine. Shape the meat mixture into balls, and roll them in the flour. Heat oil in a large frying pan and cook the meatballs, moving them around as necessary to make sure they cook through.Or set in fridge for 15 minutes than oven bake for 40 minutes.
2 garlic cloves, minced
1onions, diced
2 tsp. red Thai-style curry paste
1 tbsp. lemongrass, finely chopped (peel away the outer green leaves and only use the white part at the bottom)
1 tbsp. lime juice
1 tbsp. fish sauce
1 egg
2 tbsp. fresh coriander, finely chopped
flour (for coating)
Place all ingredients, except flour, in a bowl and mix to combine. Shape the meat mixture into balls, and roll them in the flour. Heat oil in a large frying pan and cook the meatballs, moving them around as necessary to make sure they cook through.Or set in fridge for 15 minutes than oven bake for 40 minutes.
I stir-fried some frozen veggies (Asian blend) with a soy sauce and sweet chilli sauce with rice
Do you think I could get away with using dried lemon grass?
ReplyDeleteI think that would work just fine.
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