Chili Lemongrass Meatballs. Great recipe for Chili Lemongrass Meatballs. These meatballs are tasty as appetizers, as the protein in a fresh Southeast Asian style roll or noodle salad, in a hot noodle soup, or atop a rice bowl with some fresh veg and/or pickles to accompany. I used ground pork, but you can use ground beef.

Prepare the lemongrass: Trim the top and base of the lemongrass stalks and peel off any dry or tough outer layers. If you're looking for meatballs that will rock your world, these Lemongrass Vietnamese Meatballs are it. They're full of delicious Asian flavors, crazy tender and super easy to make. You can cook Chili Lemongrass Meatballs using 15 ingredients and 8 steps. Here is how you cook that.

Ingredients of Chili Lemongrass Meatballs

1. Prepare 2.5 pounds of ground pork.
2. It's 2 teaspoons of oil for sweating aromatics.
3. Prepare 1/2 cup of minced onion.
4. You need 1/2 cup of minced shallots.
5. It's 3 Tablespoons of minced garlic.
6. You need 2-3 Tablespoons of minced chili of your choice (I used serranos this time).
7. It's 1/4 cup of very finely chopped lemongrass (just the white ends).
8. It's 1 of large egg.
9. It's of zest of 1 lime.
10. You need 3-4 Tablespoons of finely chopped cilantro.
11. You need 2.5 Tablespoons of fish sauce.
12. It's 1 Tablespoon of sugar.
13. It's 1/2 teaspoon of black pepper.
14. Prepare 1-2 Tablespoons of oil, depending on how fatty your ground pork is, for the meatball mix.
15. Prepare 2 Tablespoons of oil for rolling meatballs.

Well, let me tell you, my friend. This recipe for Thai Turkey Meatballs with Coconut Lemongrass Sauce, created by chef and friend, MaryAnn Delaney instantly transports me to sunny Thailand with its fragrant aromas and fresh ingredients. The meatballs, made with ground turkey - are not only healthy, they are incredibly flavorful, seasoned with lemongrass, ginger, and shallots. The meatballs are simmered in a Coconut Lemongrass.

Chili Lemongrass Meatballs step by step

1. Sweat the onion, shallots, garlic, chilies, and lemongrass in the 2 teaspoons oil in a pre-heated medium pan for 4 minutes or so, or until the onions are translucent..
2. Preheat oven to 450F..
3. Combine all of the rest of the ingredients with the sweated onions, etc. in a large mixing bowl, and massage all ingredients together until they are just evenly incorporated..
4. Line a sheetpan or cookie sheet with foil, and lightly oil the foil..
5. Lightly oil your hands and form roughly 1 ¾” meatballs, placing them at least 1.5 inches away from the next meatball in your sheetpan or cookie sheet. The oil not only helps to keep the meatball mixture from sticking to your hands, but it helps the meatball sear more quickly, therefore retaining the juices..
6. Place the sheetpan in the oven so that the top of the meatballs is about 4 inches away from the top heat element. (Usually either the first or second rack in most ovens.) Bake for 13 minutes..
7. Then turn the oven to broil and broil an additional minute to two minutes to achieve desired browning on top..
8. Enjoy! :).

For meatballs: Chill pork in freezer while making lemongrass paste. There are few things in life more succulent than a pork meatball. Especially when it's a pork meatball loaded with the bold flavors of lemongrass, cilantro, garlic, and ginger. I love the flavours of Thailand - ginger, chili, garlic, lemongrass, lime - and the perfect balance of sweet-salty-sour-hot that winds its way through the nation's cuisine, singing perfect high notes on your tastebuds. These meatballs are packed with all those bright flavours.