Cambodian Lemongrass Meatballs
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Test Kitchen Approved Recipe

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


YIELD
6 servings

TIME
Active Prep: 10 min
Cook: 22 min

INGREDIENTS

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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.



SERVING SUGGESTIONS

Serve with coconut rice.

THANKS TO
Angela Runyan

NUTRITION
Dairy-Free
Nut-Free



ITEMS IN THIS RECIPE

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