Cambodian Lemongrass Meatballs Recipe
YIELD
6 servings
TIME
Active Prep: 10 min
Cook: 22 min
INGREDIENTS
-
For meatballs:
- 1 lb. ground pork
- 1/2 cup minced onion
- 2 cloves garlic, minced
- 1 egg
- 1/4 cup bread crumbs
- 1 Tbsp. Cambodian Lemongrass Curry
- 1 Tbsp. minced fresh basil, plus more to garnish
- 1 Tbsp. soy sauce
-
For sauce:
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 2 Tbsp. hoisin sauce
- 2 Tbsp. honey
- 1 Tbsp. rice vinegar
- 2 tsp. Cambodian Lemongrass Curry
- 1 tsp. hot chili oil
- Toasted Sesame Seeds, to garnish
Add all Savory items to cart
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.
SERVING SUGGESTIONS
Serve with coconut rice.
Angela Runyan
NUTRITION
