kansasgirl
Senior Cook
This is a great appetizer - much different than the traditional meatball. It is always a winner at gatherings.
Thai Sausage Balls
3 c Ground pork
1 tb Thai red curry paste
1/2 ts Coriander seeds, finely crushed
1/2 ts Fish sauce
1 ts Cilantro, chopped
1 tb Lemon grass, chopped
1 Green onion, finely chopped
1 ts Kaffir lime leaves, chopped (opt)
1.Mix all ingredients in a large bowl, set aside.
2.Roll mixture into bite size balls. Place two meatballs on a soaked wooden skewer. Grill for about 5 minutes or until browned. Serve with dipping sauce.
Dipping sauce:
1/4 c Sugar
1/4 c Water
1/2 c Rice wine vinegar
2 tb Fish sauce
1/4 ts Red chile flakes
2 tb Cilantro, chopped, fresh
1/4 c Peanuts, chopped
1.Combine sugar, water and vinegar in a saucepan over medium-high heat; boil until reduced to 3/4 cup of liquid.
2.Remove from heat and stir in the fish sauce and chile flakes. When cooled, transfer to a serving bowl and garnish with cilantro and peanuts.
Thai Sausage Balls
3 c Ground pork
1 tb Thai red curry paste
1/2 ts Coriander seeds, finely crushed
1/2 ts Fish sauce
1 ts Cilantro, chopped
1 tb Lemon grass, chopped
1 Green onion, finely chopped
1 ts Kaffir lime leaves, chopped (opt)
1.Mix all ingredients in a large bowl, set aside.
2.Roll mixture into bite size balls. Place two meatballs on a soaked wooden skewer. Grill for about 5 minutes or until browned. Serve with dipping sauce.
Dipping sauce:
1/4 c Sugar
1/4 c Water
1/2 c Rice wine vinegar
2 tb Fish sauce
1/4 ts Red chile flakes
2 tb Cilantro, chopped, fresh
1/4 c Peanuts, chopped
1.Combine sugar, water and vinegar in a saucepan over medium-high heat; boil until reduced to 3/4 cup of liquid.
2.Remove from heat and stir in the fish sauce and chile flakes. When cooled, transfer to a serving bowl and garnish with cilantro and peanuts.
