Thai Meatballs with Spicy Dipping Sauce
You'll be asked to make these tasty appetizer meatballs with their spicy dipping sauce again and again.
Vegetable oil for frying
1 pound ground pork
1 large egg, lightly beaten
1/2 cup finely chopped cilantro
1 stalk (about 1/3 cup) finely chopped lemon grass or 1 teaspoon grated lemon peel
2 red jalapeños, seeded and finely chopped
2 tablespoons cornstarch
1 tablespoon MAGGI TASTE OF ASIA Cooking Soy Sauce
1 tablespoon finely chopped garlic
1 tablespoon packed brown sugar
Spicy Dipping Sauce:
1/2 cup unseasoned rice vinegar
2 tablespoons MAGGI TASTE OF ASIA Cooking Soy Sauce
2 red jalapeños, finely chopped
1 tablespoon finely chopped green onion
2 teaspoons packed brown sugar
- Heat oil in fryer or medium saucepan over medium heat.
- For Meatballs: Combine pork, egg, cilantro, lemon grass, jalapeños, cornstarch, soy sauce, garlic and sugar in medium bowl. Roll into 3/4-inch meatballs. Fry a few meatballs at a time until lightly browned and no longer pink in center. Drain on paper towels.
- For Spicy Dipping Sauce: Combine vinegar, soy sauce, jalapeños, green onion and sugar in small bowl.
- Serve warm meatballs with wooden picks and Spicy Dipping Sauce.
Makes 3 dozen appetizer meatballs.
For Baked Meatballs: Preheat oven to 350°F (175°C). Place meatballs on greased, rimmed baking sheet. Bake for 20 minutes or until lightly browned and no longer pink in center.
Recipe is the property of Nestlé® & Meals.com, used with permission.