Roll It, Pat It, Fry It – Thai Meatballs

Thai-meatballsMaking meatballs is fun, especially if you have some good music playing in the background while you’re rolling away.  Meatballs are also easy to customize – just add a different blend of spices – and they can be anything from finger-food appetizers to the main dish.  And if you get tired of rolling the meat into balls, you can squish it into patties and call it breakfast sausage.  (Which is what I did with the unpictured other half of this batch.)  Case in point: I had some leftover plantain fritters from another round of recipe development, so I cut a fritter in half, put a cooked breakfast sausage in it, and presented to a friend as an qualitarian version of a Breakfast McMuffin. He was pleasantly surprised.

Thai Meatballs

1 lb. ground pork, preferably from pastured hogs
1 small onion, minced
3 cloves garlic, minced
1 T. fish sauce
1 egg, lightly scrambled with a fork
About 1/4 tsp. Thai red curry paste, or more if you like hot stuff
Tamari or soy sauce (make sure it’s gluten-free if you’re making gluten-free meatballs)

Combine all ingredients except tamari in a large bowl, mixing well to combine. Roll meat into balls about 1″ in diameter or make patties about 1″ thick and 3″ across. Put a paper towel on a large plate and set aside.

Sautée meatballs over medium heat – you won’t need any cooking fat since there is plenty in the meatballs themselves – for about 5 minutes, shaking the pan occasionally to brown them on all sides. If you’re making patties, they take about 2 minutes per side to cook. When your meatballs/patties are evenly browned, place them on the paper-toweled plate and let them drain. If you use a large skillet and make meatballs, you might be able to fit them all in at once, but if you’re making patties or are using a smaller skillet, plan on making them in batches.

After the final meatballs/patties have been cooked, reduce heat to low and drizzle a little tamari into the pan to deglaze it. (You might want to cut the tamari with water if don’t want an ultra-salty glaze.) Gently rub a spatula over the bottom of the pan to bring up the drippings and let glaze simmer for a minute or two to thicken. Pour glaze over meatballs and serve immediately, perhaps with noodles, sugar snap peas, and broccoli…or let cool for a few minutes and then refrigerate for up to 4 days.

Breakfast sausage, anyone?

Enjoy!

Courtesy of The Cultured Cook.

© Copyright 2011  Allison Stuart Kaplan  www.Askinyourface.com LLC

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