Easiest Way to Make Perfect Spicy Meatballs
Hello everybody, it is Louise, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Prepare Favorite Spicy Meatballs. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Spicy Meatballs, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spicy Meatballs delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
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As for the number of servings that can be served to make Spicy Meatballs is 20balls. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Spicy Meatballs estimated approx 65m.
To begin with this recipe, we have to prepare a few ingredients. You can have Spicy Meatballs using 15 ingredients and 4 steps. Here is how you cook it.
Ingredients and spices that need to be Prepare to make Spicy Meatballs:
- 1 pound ground pork
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped Thai basil
- 1 scallion, chopped
- 3 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon cornstarch
- 2 tablespoons fish sauce (divided)
- 4 teaspoons sugar (divided)
- 1/2 cup chicken or pork stock
- 3 tablespoons Shaoxing wine (or any rice wine or dry sherry)
- 2 teaspoons light soy sauce
- 1/2 teaspoon dark soy sauce
- Cornstarch slurry – 1 teaspoon cornstarch dissolved into 1 tablespoon water
- 1 lime, juiced
Steps to make Spicy Meatballs
- In a bowl, combine the ground pork, cilantro, basil, scallions, garlic, crushed red pepper flakes, cornstarch, 1 tablespoon fish sauce, and 2 teaspoons sugar. Form into meatballs (you should get about 20). Place the meatballs on a parchment-lined baking sheet, and transfer to the freezer for 20 minutes.
- After the meatballs have been chilled, heat a tablespoon of oil in a cast iron or nonstick skillet over medium high heat. Fry the meatballs until browned on all sides and cooked through. Remove from the pan and set aside.
- Put the skillet over medium heat, and immediately add the stock to deglaze, scraping up the bits at the bottom of the pan. Add the Shaoxing wine, light soy sauce, dark soy sauce, the remaining tablespoon of fish sauce, and remaining 2 tablespoons of sugar.
- Bring to a simmer, and add the cornstarch slurry. Stir for a couple minutes, until thickened. Add the lime juice and the meatballs back into the pan. Simmer the meatballs until fully warmed through, and serve!
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