Spicy Lao MeatballsEdit

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.


  • 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)


  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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