THAI STYLE MEATBALLS
Ingredients:
Serves 6-8
3 lb ground pork
1 cup minced onion
2 tbsps soy sauce
2 tbsps rice wine vinegar
Juice of 1 lime
Juice of one small navel orange
1 cup panko breadcrumbs
2 tbsps fresh basil, minced
2 tsps fresh mint, finely minced
2 tsps Chinese 5 spice powder
1 tsp garlic powder
½ tsp dry mustard
2 tbsps finely grated fresh ginger or 1 tsp dried
1 tsp orange zesty
2 tbsps brown sugar
1 tbsp sesame oil
2 tbsps vegetable oil
2 tbsps butter
1 cup chicken broth
Directions:
Combine all ingredients together except oils and butter. Mix with your hands until thoroughly combined.
Form into medium sized meatballs 1 to 1 ½ inch in diameter. (Or whatever size you prefer.) Heat oils and butter in a large skillet over medium-high heat and cook meatballs until browned on all sides. Lower heat to medium, pour over chicken broth over and cover pan and let simmer until cooked through about 20-30 minutes. Add more chicken broth if necessary. If you do not have a pan large enough either cook meatballs in batches or use 2 pans. Serve with Chinese noodles or rice and stir-fried veggies.

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