My Recipe Box - Thai Meatballs

September 2016 - Toronto ON

I didn't take a photo of these! I had some defrosted beef that needed to be eaten so I Pinterest'ed and found many variations of Thai style meatballs, a very popular street food in Thailand.

Since I don't have a photo of the meatballs I will put in a food photo from Thailand! Our menu, our first day in Bangkok, as we select our lunch.

This recipe is from chef Michael Symon, from The Chew.

This would also be amazing in a Thai inspired soup!

MICHAEL SYMON'S THAI STYLE MEATBALLS

INGREDIENTS
1 1/2 pounds ground Pork I used beef
1 teaspoon Salt
2 tablespoons Fish Sauce
2 Garlic cloves (minced)

Sriracha I added about a teaspoon, more next time 
1 small Jalapeno (seeded and minced) I would include some seeds OR why didn't I use the Thai peppers I specifically bought this week????
2 teaspoons Lemongrass (chopped) I had just bought a tube of lemongrass paste
1/2 Carrots (grated)
1- inch piece fresh Ginger (peeled and grated)
3 Scallions (white and green parts; finely chopped)
1/4 cup Cilantro (roughly chopped)
2 tablespoons Mint (roughly chopped) didn't add
Breadcrumbs (as needed) I used gluten free

FOR THE SAUCE:
3 tablespoons Chili Paste (such as Sambal) I used Thai red chili sauce but it isn't very hot.
3 tablespoons Soy Sauce
1/4 cup Lime juice
2 tablespoons Sugar I forgot, maybe that is why it was so sour but oh so good!!!
3 tablespoons Fish Sauce

In a large mixing bowl, combine all ingredients. After chopping I opted to pulse through the blender making it easier to combine with the meat.

Drop by rounded tablespoon onto a parchment lined sheet tray. Bake at 400 degrees for 25 minutes or until golden brown and cooked through.