These meatballs are a step above the norm. In a word, these are unique. While looking for a recipe to make on a weekend afternoon (yes, we do use our own blog sometimes!), I came across our old recipe for a Meatball Banh Mi, which seemed to have gotten a lot of love from you and was inspired to make these Spicy Asian Meatballs.
Not only did I not have a baguette, but I also didn’t feel like walking the few blocks to the grocery store because it was “that kind of weekend afternoon,” and yet, by some miracle, I did have everything else I needed to try my hand at meatball improvisation. I opted to serve these babies over rice instead of in a sandwich.
Which was a brilliant plan.
The trick was to whip up a quick and tasty sauce to coat the meatballs before serving. Heaven in a bowl, especially when spooned over steamed jasmine rice and mixed with some leafy herbs and a squeeze of lime.
The Asian meatballs can be made and frozen for later use. Make sure they are completely frozen before transferring them to a freezer bag, and then freeze them again. They’ll be ready to be fried whenever you crave meatballs.
All right, let’s stop chatting now. Okay, let’s get in the kitchen.
- 1 pound of ground pork
- 1 scallion; chopped
- 3 cloves of minced garlic
- ½ cup of chicken or pork stock
- 2 tablespoons of chopped cilantro
- 2 tablespoons of chopped Thai basil
- 3 tablespoons of Shaoxing wine
- 2 tablespoons of fish sauce; divided
- 1 teaspoon of red pepper flakes
- 1 tablespoon of cornstarch
- 4 teaspoons of sugar; divided
- 2 teaspoons of light soy sauce
- 1/2 teaspoon of dark soy sauce
- 1 teaspoon of cornstarch (dissolved into 1 tsp water)
- 1 juiced lime
- Mix together the ground pork, herbs (such as cilantro and basil), vegetables (such as scallions and garlic), seasonings (including 1 tablespoon of fish sauce and 2 teaspoons of sugar), and other ingredients (such as cornstarch and sugar) in a bowl.
- Shape into balls and fry (you should get about 20). The meatballs should be frozen for 20 minutes after being placed on a baking sheet lined with parchment paper.
- Cook the meatballs over medium heat in a cast-iron or nonstick skillet coated with a tablespoon of oil after chilling. Finish cooking the meatballs in a skillet after they have been browned on all sides. Take out of the skillet and put to one side.
- After adding stock to the skillet over medium heat, use a wooden spoon to scrape the browned bits from the bottom.
- Then, stir in the Shaoxing wine, the light soy sauce, the dark soy sauce, the remaining tablespoon of fish sauce, and the remaining 2 teaspoons of sugar.
- Incorporate the cornstarch slurry and bring it to a simmer. For best results, stir for a few minutes or until the mixture has thickened. Return the meatballs to the pan and add the lime juice.
- Warm the meatballs in a pot of simmering water, then serve!