Ingredients:
MEATBALLS
Vegetable oil for frying
1 pound ground pork
1 large egg, lightly beaten
1/2 cup finely chopped cilantro
1 stalk (about 1/3 cup) finely chopped lemon grass or 1 teaspoon grated lemon peel
2 red jalapeños, seeded and finely chopped
2 tablespoons cornstarch
1 tablespoon MAGGI TASTE OF ASIA Cooking Soy Sauce
1 tablespoon finely chopped garlic
1 tablespoon packed brown sugar
SPICY DIPPING SAUCE
1/2 cup unseasoned rice vinegar
2 tablespoons MAGGI TASTE OF ASIA Cooking Soy Sauce
2 red jalapeños, finely chopped
1 tablespoon finely chopped green onion
2 teaspoons packed brown sugar
Directions:
HEAT oil in fryer or medium saucepan over medium heat.
FOR MEATBALLS:
COMBINE pork, egg, cilantro, lemon grass, jalapeños, cornstarch, soy sauce, garlic and sugar in medium bowl. Roll into 3/4-inch meatballs. Fry a few meatballs at a time until lightly browned and no longer pink in center. Drain on paper towels.
FOR SPICY DIPPING SAUCE:
COMBINE vinegar, soy sauce, jalapeños, green onion and sugar in small bowl.
SERVE warm meatballs with wooden picks and Spicy Dipping Sauce.
FOR BAKED MEATBALLS: Preheat oven to 350° F. Place meatballs on greased, rimmed baking sheet. Bake for 20 minutes or until lightly browned and no longer pink in center.
Estimated Times:
Prep Time:
30 minutes
Cooking Time:
20 minutes
Total Time:
50 minutes
Servings: 3
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In this recipe:
