Delicious Spicy Asian Meatballs With Thai Vinaigrette Dipping Sauce


Asian meatball recipe provided by Veronica Culver, The Enchanted Cook

Sometimes you have a hankering for a particular thing, and lately, I’ve had Bành mi on my mind, the inspiration for this recipe.

And while pork meatballs aren’t what you’d expect to find on a traditional banh mi, this just worked. It’s very simply, Asian-spiced ground pork formed into little balls, which conveniently cook up in a matter of minutes. The vinaigrette-style dressing is light and fresh, reminiscent of a tart Thai chili sauce.

Alternatively, you can also serve these mini Asian meatballs over a salad of mild mixed greens for a delicious lunch or dinner.

You can use whatever greens you like. I prefer a mild mix of tender baby greens blended with sweet pea shoots topped with organic Asian microgreens. Just toss a clamshell of greens together with 2 chopped green onions and a half-cup of chopped cilantro.

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Spicy Asian Meatballs With Thai Vinaigrette Dipping Sauce

Spicy Asian Meatballs With Thai Vinaigrette Dipping Sauce

Start to Finish: 30 minutes

Ingredients:

Meatballs
  • 1 lb ground pastured pork
  • 3 green onions, chopped small
  • 3 tablespoons micro cilantro or chopped fresh cilantro
  • 1 tablespoon finely grated fresh ginger
  • 1 tablespoon finely grated fresh lemongrass (see Cook’s Note)
  • 2 large cloves fresh garlic, pressed or finely grated
  • 1/2 of a fresh Thai or serrano chile, finely minced (more or less depending on heat preference)
  • 1 1/2 tablespoons coconut aminos
  • 3/4 teaspoon Himalayan pink salt
  • 1 tablespoon unflavored coconut oil, for cooking
Thai Dipping Sauce
  • Juice of 1 small lime
  • 1 tablespoon coconut aminos
  • 1 tablespoon Brain Octane Oil
  • 1/4 – 1/2 fresh Thai chili, finely minced
  • 1/4 teaspoon finely grated fresh ginger
  • Pinch sea salt
  • Mint leaves, for garnish (optional)

Cook’s Note: To prep your fresh lemongrass, remove the tough, outer layers (1-2 layers). Then grate using a Microplane or box grater to grate finely, as it’s fibrous if not broken down.

Instructions:

To Make Meatballs
  1. In a large bowl, mix all of the ingredients except the cooking oil together.
  2. Roll into small balls — approximately 32 meatballs — and set aside.
  3. Heat a large skillet to medium heat and add the cooking oil.
  4. Place the meatballs in a single layer, working in batches if needed, and cook for approximately 6-7 minutes, turning as you go to lightly brown on each side.
To Make Dipping Sauce
  1. In a small bowl, add all of the ingredients and whisk together.
  2. Serving Suggestion
  3. Put Thai dipping sauce in a small ramekin in the middle of a large serving plate.
  4. Line the serving dish with mint leaves, as garnish. Place the spicy Asian meatballs on top of the mint leaves and skewer with toothpicks.

Makes: 32 Meatballs

Nutritional Information (8 meatballs):

  • Calories: 249
  • Fat: 11g
  • Saturated Fat: 7.8g
  • Carbs: 5.7g
  • Fiber: 0.6g
  • Sugar: 0.5g

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