Thai flavours in a meatball. You'd be right if you thought 'that will make one helluva meatball'. It does. Thai flavours rank up there as real favourites for me. I usually have the makings of a Thai meal - in a barebones sort of way - ready to go. In no particular order these would be (for me anyway) fish sauce, lime juice, cilantro, coconut milk, Thai curry paste, lime leaves, garlic, ginger (or Thai ginger, called galangal) with sesame oil and soy sauce being handy partners to these. Lemon grass too, but I don't always have that handy and you don't need it to make these meatballs.
I could have called this post 'Thai meatballs - two ways' as I'm presenting here the two ways I served them at one sitting. I also offer two ways of cooking them. First, oven-baked meatballs are easier to deal with (less fiddly) and cook nice and evenly when placed on a rack set on a baking tray. Serve with a Thai sweet chili sauce to dip, or plain, and you've got an interesting and tasty protein option for your meal. Served on a platter with toothpicks and you've got yourself a fun appetizer!
Below I also have a tasty and easy-to-make Thai cabbage soup, with the same meatballs cooked simply by dropping them in the simmering broth. Makes for a different exterior texture to the meatball and a lovely addition to the soup. If you have fresh lemon grass handy you could drop a few slices into this broth for some extra zing.
- 3 to 4 cloves of garlic, chopped
- handful of fresh cilantro (coriander), leaves and roots, chopped
- 1 lb of ground pork, approximately
- 1 tablespoon (15 ml) lime juice
- 1 tablesppon (15 ml) fish sauce
- 1 tablespoon (15 ml) sesame oil
- 1 egg
- 2 tablespoons (30 ml) fresh parsley, finely chopped
- 1/2 cup (125 ml) bread crumbs, fresh
- 1/2 cup or up to 1 cup (125 ml to 250 ml) carrot, grated
- salt and pepper, several grinds of each
- 1 cup (250 ml) Chinese or regular green cabbage, shredded or very finely sliced
- 6 to 8 scallions/green onions, shredded or thinly sliced
- 1/2 teaspoon (2 ml) sesame oil
- 5 cups (just under 1200 ml) chicken or vegetable stock
- 1 piece (1") fresh gingerroot, grated or very finely chopped
- 1 tablespoon (15 ml) fish sauce
- 1/2 teaspoon (2 ml) sugar (granulated or palm sugar if you have it)