Thai Meatballs

As I mentioned yesterday, I'm planning on trying out 3 meatball recipes that I found in the newspaper this week. Tonight's recipe was a huge success.

THAI MEATBALLS WITH PEANUT SAUCE

Peanut Sauce:

3/4 c. coconut milk (freeze the leftover coconut milk and use it another time)
1/3 c. creamy peanut butter
1 tsp. lime zest
2 tbsp. lime juice
1 tbsp. brown sugar
2 tbsp. soy sauce
1 tsp. finely grated fresh ginger
pinch of crushed chili flakes

Combine all ingredients in a pot. Simmer on medium heat until smooth and lightly thickened (about 5 minutes.) If necessary, cool to room temperature and refrigerate, then reheat before serving.

Meatballs:
1 lb. ground pork
2 garlic cloves, minced
3 green onions, sliced
2 tsp. red Thai-style curry paste (I used green)
1 tbsp. lemongrass, finely chopped (peel away the outer green leaves and only use the white part at the bottom)
1 tbsp. lime juice
1 tbsp. fish sauce
1 egg
2 tbsp. fresh cilantro, finely chopped (I used Italian parsley cuz that's what my husband bought)
1/3 c. flour (for coating)

Place all ingredients, except flour, in a bowl and mix to combine. Shape the meat mixture into balls, and roll them in the flour. Heat oil in a large frying pan and cook the meatballs, moving them around as necessary to make sure they cook through.

I stir-fried some frozen veggies (Asian blend) with a little ginger and garlic, and boiled some vermicelli to serve with these yummy meatballs and peanut sauce. Everyone loved it!