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Chili Lemongrass Meatballs
Chili Lemongrass Meatballs

Cooking is a type of art and there are many different types of cooking that you could find out. You can end up being a gourmet chef or you can simply attempt to master the art of cooking excellent dishes within your house. Many tasks in the work environment use cooks, prep-cooks as well as supervisors that additionally look after chefs. We hope this Chili Lemongrass Meatballs recipe can aid make you a far better chef. To make Chili Lemongrass Meatballs you only need 15 ingredients and 8 steps. Here is how you do it.

To get started with this recipe, we have to prepare a few components. You can have Chili Lemongrass Meatballs using 15 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to make Chili Lemongrass Meatballs:
  1. Get 2.5 pounds ground pork
  2. You need 2 teaspoons oil for sweating aromatics
  3. Prepare 1/2 cup minced onion
  4. You need 1/2 cup minced shallots
  5. You need 3 Tablespoons minced garlic
  6. Take 2-3 Tablespoons minced chili of your choice (I used serranos this time)
  7. Take 1/4 cup very finely chopped lemongrass (just the white ends)
  8. Provide 1 large egg
  9. You need zest of 1 lime
  10. Prepare 3-4 Tablespoons finely chopped cilantro
  11. You need 2.5 Tablespoons fish sauce
  12. Use 1 Tablespoon sugar
  13. Take 1/2 teaspoon black pepper
  14. Prepare 1-2 Tablespoons oil, depending on how fatty your ground pork is, for the meatball mix
  15. Take 2 Tablespoons oil for rolling meatballs
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Instructions to make Chili Lemongrass Meatballs:
  1. Sweat the onion, shallots, garlic, chilies, and lemongrass in the 2 teaspoons oil in a pre-heated medium pan for 4 minutes or so, or until the onions are translucent.
  2. Preheat oven to 450F.
  3. Combine all of the rest of the ingredients with the sweated onions, etc. in a large mixing bowl, and massage all ingredients together until they are just evenly incorporated.
  4. Line a sheetpan or cookie sheet with foil, and lightly oil the foil.
  5. Lightly oil your hands and form roughly 1 ¾” meatballs, placing them at least 1.5 inches away from the next meatball in your sheetpan or cookie sheet. The oil not only helps to keep the meatball mixture from sticking to your hands, but it helps the meatball sear more quickly, therefore retaining the juices.
  6. Place the sheetpan in the oven so that the top of the meatballs is about 4 inches away from the top heat element. (Usually either the first or second rack in most ovens.) Bake for 13 minutes.
  7. Then turn the oven to broil and broil an additional minute to two minutes to achieve desired browning on top.
  8. Enjoy! :)

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