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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 1 |
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These can be served as Hors D'oeuvres, just skewer each meatball with picks from cleaned stalks of lemon grass. Serve on a platter with Homemade Thai Chili, or Purchased chili, or sweet and sour sauce, in a small bowl for dipping. Cooked meatballs can be frozen for up to 3 months and reheated in the microwave. Ingredients:
2 lbs lean ground beef |
1 cup dry breadcrumbs |
1/4 cup canned unsweetened coconut milk |
1 egg |
3 tablespoons sweetened desiccated coconut |
3 tablespoons soy sauce |
2 tablespoons rice wine vinegar |
2 tablespoons gingerroot, minced |
2 tablespoons green onions, minced |
2 tablespoons garlic cloves, minced |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Combine all ingredients in large bowl; mix lightly but thoroughly.
2. Using a 1 tablespoon measure, shape into 1-inch balls. Place in a single layer on lightly oiled foil-lined baking trays.
3. Cook in 400F oven for 15-20 minutes or until completely cooked and digital rapid-read thermometer inserted in the center of several meatballs reads 160°F.
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