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

INGREDIENTS

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Cambodian Lemongrass Chicken Curry

Cambodian Lemongrass Marinated Grilled Steak & Sauce with Veggies

Caribbean Coconut Rice

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.

Serve with coconut rice.

ITEMS IN THIS RECIPE

Cambodian Lemongrass Curry

169

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Toasted Sesame Seeds

61

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