Thai Meatballs? Oh yes my friends– Thai Meatballs! I love Thai food– the smells, the spices, the flavor combination’s. There is something about cilantro, basil, coconut and curries combined to make delicious and intoxicating smells and tastes. YUM! In these meatballs pork and shrimp are combined to make a scrumptious little ball of deliciousness– delicate, yet full of flavor!
On this rainy rainy day (the rain literally will not stop here in CA…), I thought I would transport us to a Thailand beach.
Thai Meatball Appetizers (Loog Chin Muu Goong)
Makes aproximately 12 dozen — that’s a lot of meatballs!
1 lb. Ground lean pork (not a coarse grind)
1/2# chopped raw shrimp meat (1/4” dice)
1 tsp. Minced ginger
3 cloves minced garlic
5 Scallions, chopped fine
2 Tbls. Cilantro, minced
1 stalk finely minced tender Lemon Grass (pounded)
3 pairs Bai Magrood leaves finely slivered (Kaffir Lime)
6 – 10 chopped Thai Dragon Chiles to your taste for hot*
6 water chestnuts, fresh cooked, peeled and chopped
1 Tbls. Thai Oyster Sauce
1 tsp. toasted sesame oil
generous sprinkling white pepper
1 Tbls. Fish sauce
3 Tbls. Cornstarch
1 egg beaten
1 cup or more peanut oil to 1 ½” depth
Thai Sweet-Hot Chile Sauce
Thai basil leaves for garnishing each meatball*
Place all ingredients together in a large bowl, mix thoroughly. Form into small meatballs, about 1” diameter or slightly smaller, as you want them bite size. Chill on a tray in a single layer in refrigerator for about 1 hour.
Roll in panko to thoroughly coat them.
Pour oil into deep skillet until 1 ½” depth.
Heat oil to 375 deg F.
Carefully place meatballs into hot oil, do not over-crowd them. Turn them to evenly cook and achieve golden brown colour. Place on paper towel to absorb excess oil.
Serving: Arrange the cooked meatballs on a plate or shallow bowl. Place the tips of basil leaf stems or a single leaf on the top of each meatball. Serve Thai Sweet-Hot Chilli sauce as a condiment in bowl.
*Thai Basil (bai horpha) is commonly found in Asian markets and is easy to grow in your own garden. There are many hybrid varieties in nurseries and on seed racks, such as Siamese Queen, Cinnamon Basil, “Thai Basil”, etc.
*If using pickled Thai chiles in a jar use 12+/- to taste