Chili Lemongrass Meatballs
Chili Lemongrass Meatballs

Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, chili lemongrass meatballs. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Chili Lemongrass Meatballs is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Chili Lemongrass Meatballs is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. You can have chili lemongrass meatballs using 15 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Chili Lemongrass Meatballs:
  1. Take 2.5 pounds ground pork
  2. Get 2 teaspoons oil for sweating aromatics
  3. Take 1/2 cup minced onion
  4. Make ready 1/2 cup minced shallots
  5. Take 3 Tablespoons minced garlic
  6. Get 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. Get 1 large egg
  9. Prepare zest of 1 lime
  10. Prepare 3-4 Tablespoons finely chopped cilantro
  11. Prepare 2.5 Tablespoons fish sauce
  12. Take 1 Tablespoon sugar
  13. Prepare 1/2 teaspoon black pepper
  14. Get 1-2 Tablespoons oil, depending on how fatty your ground pork is, for the meatball mix
  15. Make ready 2 Tablespoons oil for rolling meatballs
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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