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Test Kitchen Approved

Cambodian Lemongrass Meatballs

Recipe By Angela Runyan

Prep Time

10 Minutes

Cooking Time

32 Minutes

Recipe By Angela Runyan

Lemongrass lends bright, citrus flavor to these sweet and glazy meatballs.

Serving Suggestions

Serve with coconut rice.

Ingredients

For meatballs:

1 lbs. ground pork

0.5 cups minced onion

2 cloves garlic, minced

1 egg

0.25 cups bread crumbs


1 Tbsp. minced fresh basil, plus more to garnish

1 Tbsp. soy sauce

For sauce:

0.25 cups soy sauce

2 cloves garlic, minced

2 Tbsp. hoisin sauce

2 Tbsp. honey

1 Tbsp. rice vinegar


1 tsp. hot chili oil


Savory Spice ingredients in this recipe

  • Toasted Sesame Seeds

    These toasted seeds contain an even nuttier flavor than the untoasted white sesame seeds. Because the toasting process has released their full flav...

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  • Cambodian Lemongrass Curry

    Tapping into the flavor of lemongrass and the traditions of Cambodia, we have developed a curry powder that captures that lemony zest and spice fil...

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Directions

For meatballs: Preheat oven to 400 degrees and line a sheet pan with aluminum foil. In a medium bowl, add ground pork, onion, garlic, egg, bread crumbs, Cambodian Lemongrass Curry, basil, and soy sauce and mix thoroughly. Scoop 2 Tbsp. pork mixture at a time and roll into 18 meatballs. Space meatballs out on prepared sheet pan and bake for 20 min., or until browned and cooked to an internal temperature of 160 degrees. 

For sauce: In a small bowl, mix soy sauce, garlic, hoisin, honey, rice vinegar, Cambodian Lemongrass Curry, and hot chili oil. Heat a medium skillet or wok over medium-high heat and add sauce. Bring to a simmer and add cooked meatballs, turning to coat. Cook until sauce thickens slightly, about 2 min. Serve immediately over rice and garnish with basil and sesame seeds.