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