Bold flavours in a small package
Inspired by a classic Swedish meatball the addition of rich spices from South East Asian cooking has turned these meatballs into an irresistible dish.
These Asian meatballs are all about balance between savoury, slightly sweet and perfectly spiced. Serve them over rice or noodles, or with a side of pickled white cabbage. If you want to serve them as an appetizer or finger food, add my quick Asian dipping sauce for the perfect accompaniment.
Why lemon grass pure
My mind exploded when I found lemon grass stalk in pure form. I usually skipped out on the lemon grass in recipes, simply because I could not find it in my regular grocery store and the thought of using it seemed to complicated for what it is worth. The lemon grass pure has changed my South East Asian cooking and I have gone back to try may of the recipes I simply did not complete before. This is a game changer in cooking, If you can find it in your store, buy it! Much simpler to use, with the same great flavour.
Substitutes
I have left the minced meat open for variations. I have made this recipe with both beef, pork and a mix of beef and pork. However try it with turkey and chicken as well. Or why not try a meat substitute.
Freezable
I freeze meatballs flat, straight on a cookie sheet, and once frozen, put them in bags or an airtight container so that they do not freeze together into one big lump. That way I can defrost, just as many as I need. If I do not have the space to freeze the meatballs flat, I make sure to freeze them in portion sizes from the start.
If you prefer to freeze the meatballs before you cook them, make sure to freeze them flat and check they are frozen all the way through before putting them in to any other container.
Batch cooking tips
Make the meatball mince batter without any flavour, freeze in portion size containers. Take out of the freezer and let defrost during the day. Once defrosted, add the spices and you have your own, one portion favourite flavoured meatball.
Other recipes to try
Looking for a classic Swedish meatballs (better than IKEA!) try my almost mum’s Swedish meatball recipe. For other versions try my barbecue meatballs or Morrocan meatballs to throw in your next Shakshuka.
Asian meatballs
Ingredients
- 1 yellow onion
- 2 garlic cloves
- 1 cm fresh ginger
- 200 ml milk
- 40 g bread crumbs
- 500 g minced meat
- 1 tbsp lemon grass pure
- 2 tbsp oyster sauce
- 1 egg
- 1 tsp salt
- ¼ tsp white pepper
Instructions
- Take out the minced meat from the fridge and let come close to room temperature before you add it to the rest of the mixture.
- Dice the onion, mince the garlic and mince the ginger.
- Mix onion, garlic, milk and breadcrumbs in a bowl and let sit for at least 5 minutes.
- Once the mixture has come together in to a sludge, add the minced meat, ginger, lemon grass pure, ouster sauce, egg, salt and pepper.
- Stir it all together. I will do it using my hands but feel free to use a spoon, just make sure everything comes together in to a smooth batter.
- Wet your hands with cold water and roll the mince batter into round meatballs. Place on a cooking tray, space apart.
- Cook in the middle of the oven for 10 mins at 180 °C (360 °F)
- If using a frying pan, add some butter in the bottom of the pan and fry the meatballs on all sides until golden in colour.
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