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Tuesday, March 27, 2012


I made these as an appetizer, when we had friends over for a pot luck gathering around Superbowl. They were absolutely delicious - offering a wonderful, fresh burst of flavor. I love that they are made in advance and am excited to have them for an Asian inspired dinner, or again as an appetizer or snack.


1 heaping tablespoon of minced lemongrass paste
1 small onion, roughly chopped
1/4 cup loosely packed cilantro
2 tablespoons fish sauce
2 cloves of garlic, peeled
1 tablespoon of vegetable oil
1 teaspoon of sugar
1/2 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes
1 pound of ground pork

In a food processor, combine lemongrass, onion, cilantro, fish sauce, garlic, vegetable oil, sugar, black pepper and red pepper and process into a paste.
In a mixing bowl, combine ground pork and lemongrass mixture, mixing with your hands until thoroughly combined.
Shape mixture into 24 balls (about 1 tablespoon each). Place balls on a rimmed baking sheet, cover and chill 1 to 24 hours.
Heat oven to 375F. Roast balls 20 to 25 minutes, or until cooked through.

Recipe adapted from The Arkansas Democrat Gazette, December 2011

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