I’m excited for the warm weather to come and light in later evenings. Nothing gets me more excited to know that Spring is near. I have some great news to share soon, but I want to wait until things are a bit more official until I announce it. Otherwise, I’m risking a bit of embarrassment. So I’ll be sharing this delicious recipe for Laotian meatballs recipe instead.
I have got a delicious Southeast Asian recipe for you today! I went to a tapas-style Thai restaurant with some friends last month and ordered a Laos Sausage–and boy, was it amazing.
The flavours tickled my taste buds as they were the complexity of flavours: spicy, bitter, fresh, salty and sweet. So I tried to recreate this recipe, and I think it’s pretty accurate! It’s packed full of flavour and doesn’t need a sauce of its own. You can serve these savoury meatballs as an appetizer at a dinner party or have them as a main course. So here is my recipe for Laotian meatballs, an easy way to serve as an appetizer or a main course!
Mouthwatering Laotian Meatballs Recipe
- 3 pounds ground pork (minced pork)
- 2 stalks lemongrass
- 15 pieces kaffir lime leaves
- 6 tablespoons fish sauce
- 10 small red chili (red chilli in British English) - dried
- 2 teaspoons sugar (white sugar)
- 1 tablespoon cilantro (coriander) - for garnish
- Heat oven to 400 degrees Fahrenheit. And line two pans with parchment paper.
- Chop up all the lemongrass stalks, kaffir lime leaves, dried chilis, and galangal root and put in the food processor with fish sauce until fine.
- Add the processed ingredients and sugar to the ground pork. Mix well until well incorporated.
- Make 2-inch diameter meatballs and place them evenly spaced on the parchment paper.
- Put the meatballs in the oven and cook for 20 minutes.