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Spicy Lao Meatballs[]

Actually one of Grandma's specialties, mom did not typically have Grandma's level of expert focus and temperature control when frying these delicious meatballs and mom's last batch would usually be a bit more crispy dark brown than "medium brown," though delicious nonetheless. Uncle George has a pork version that he has been perfecting for years and is highly addictive.

Ingredients[]

  • 1 Lb lean ground beef
  • 1 Large Onion finely chopped
  • 2 Tablespoons Red Curry Paste (Mae Ploy Brand from the Asian market is Mom's favorite)
  • 2 Eggs Beaten
  • 1/2 Package of Sweetened Coconut Flakes, blended to a powder
  • 2 Tablespoons Fish Sauce
  • 1/2 Tsp Salt
  • 2 Kaffir Lime Leaves minced
  • Vegetable Oil (2 inches deep in a pan)

Directions[]

  1. Mix all the ingredients except the oil in a large bowl
  2. With wet hands, make small oval balls (about 2 inches in diameter and 1/2 inch thick) out of the mixture
  3. Heat the oil over medium high heat
  4. Fry the meatballs until medium brown
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