Asian Meatballs

June 7, 2010 8:36:11 AM PDT
At Belly Shack, we serve these meatballs, along with somen (Japanese wheat based noodle) and mint, in a flatbread pocket. A number of the ingredients may not be available at your local grocery store, but will provide a great excuse to check out the Vietnamese markets on Argyle and Broadway! Courtesy Chef Bill Kim

Yields Approximately 2 Dozen

1. Mix the following ingredients, making sure not to overwork.

11/4 pound Pork Belly

11/4 pound Pork Butt

1 cup Napa Cabbage, Finely Chopped

1/4 cup Garlic, Minced

1/4 cup Ginger, Minced

1/2 cup Rice (Feel Free to Use Leftover Rice)

1/2 cup Cilantro, Finely Chopped

2 tablespoon Garlic Chives

Zest of 1 Lemon

11/2 teaspoon Soy Sauce

11/2tablespoon Sesame Oil

1/4 cup Fermented Black Beans (Available in Asian Grocery Stores)

1/4 cup Frozen Lemongrass

1/3 cup Fish Sauce

1Tablespoon Sambal

1/4 cup Thai Basil, minced

1/2 cup Sweet Chili Sauce

2. Form farce into balls using a standard sized ice cream scoop. Roll gently.

3. In a heavy stockpot, heat enough chicken broth to cover a single layer of meatballs. Bring to a simmer.

4. Carefully lower meatballs in to pan and cook through, approximately 8 minutes. Turn occasionally, making sure broth does not boil.

5. Remove from broth using a slotted spoon.


Load Comments