Thai Lemongrass Meatballs


We love lemongrass, but we have a shameful confession to make: we have always used the store-bought lemongrass paste that comes in a jar. Little did we know that using fresh lemongrass makes a huge difference: these meatballs definitely prove that! There’s a whole lot of flavor packed into these; so much that you don’t even need a sauce. For an easy weekday meal, these are best served with some steamy white rice and broccoli. Happiness on a plate!

Dinner for two
○ Ground beef or pork ○ 1 fresh lemongrass stalk ○ 1 green onion stalk ○ 1 red chili ○ 1 tablespoon fish sauce ○ 1 garlic clove ○ Optional: 2 cups white rice ○ 1 head of broccoli ○ 2 tablespoons oyster sauce

Chop the green onion, garlic and chili as finely as possible. For the lemongrass, remove the outer two layers because these are really hard and woody. Chop off the end and use only the bottom third, then finely mince it. Alternatively, you could use a food processor for the green onion, lemongrass, garlic and chili so that everything is extra fine. Combine these ingredients with the minced meat and fish sauce, then roll into balls (about 1 tablespoon each). Heat up a large frying pan with some some oil and brown the meatballs on all sides in about 12 minutes. If you’re making the full meal, make sure the first thing you start is boiling the rice, and only start the broccoli at the same time as frying the meatballs. Stir the oyster sauce into the broccoli, then plate everything up and enjoy!

After eating this, you might not ever want to make your meatballs any other way! Except for maybe these Vietnamese pork meatballs.. Either way, these meatballs are too good to pass up – we hope you get the chance to try them!


Cheese and Chinese


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