May 20, 2014

Thai Meatball Bowl

Thai Meatball Bowl




You know how people keep the same hairstyle for 30 years? I wonder if it's really true that you have one style that suits your particular face, head shape and hair texture and only one? Or is it that you have a certain style that you associate with your most attractive, confident and/or carefree self and while the rest of you gets a little melty with age you can still control your tresses and have the same hair you had when you were firing on all cylinders, which is a comfort. Or maybe that's a cliche and you're firing on more cylinders now that you're older, wiser and calmer and that hairstyle is a friendly ornament of more foolish days that you're grateful for because without them you wouldn't have the perspective and empathy you possess now.

Recipes are like that—the ones we make over and over because they work, make us and the people we love happy and possibly harken back to good times. Pistachio lamb meatballs were one of the first blog recipes I posted that my family was enthusiastic about so I make them frequently, but today I decided to try this Thai version I came across on the Epicurious site.  You can make a sandwich with them—like a bánh mì, or throw them in a bowl with coconut rice, crunchy raw vegetables and cool cilantro yogurt.





Thai Meatballs

adapted from Epicurious

Makes 21 meatballs

1 lb. ground beef or pork
1/4 cup chopped cilantro or basil
4 cloves garlic, minced
2 scallions, chopped
1 tablespoon brown sugar
1 tablespoon Sriracha
1 tablespoon fish sauce
2 teaspoons corn starch
1/2 teaspoon kosher salt

Yogurt Sauce
1 cup plain yogurt
1/4 cup chopped cilantro
1/2 teaspoon kosher salt
Zest from one lime
1/2 serrano pepper, minced

Coconut Rice
1 cup basmati rice
1 can coconut milk
1/2 teaspoon kosher salt

Vegetables
4-5 carrots, shredded
4-5 radishes, thinly sliced

1. Preheat oven to 450º.

2. Gently mix all meatball ingredients together, scoop up with a tablespoon and shape into balls. Place on foil lined baking sheet.

3. Bake for about 20 minutes until cooked through and a little crispy on top.

4. Meanwhile, shake coconut milk and pour over rice in a saucepan along with salt. Stir once, bring to a boil then reduce to simmer for 15 minutes or until liquid is absorbed and rice is fluffy.

5. Combine all sauce ingredients in a blender, adding a little water to thin if necessary.


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