YIELD Makes 32 meatballs
|1‑1/2||pounds ground beef or pork|
|1/4||cup chopped fresh basil leaves|
|1/4||cup chopped fresh mint leaves|
|2||tablespoons finely chopped fresh ginger|
|1||tablespoon fish sauce|
|6||cloves garlic, minced|
|1||teaspoon ground cinnamon|
|1/2||teaspoon fennel seeds, crushed|
|1/2||teaspoon black pepper|
|2||tablespoons peanut oil, divided|
- Combine beef, basil, mint, ginger, fish sauce, garlic, cinnamon, fennel and pepper in large bowl; mix until well blended. Rub cutting board with 1 tablespoon oil. Pat meat mixture into 12X8-inch rectangle on board. Cut into 32 squares. Shape each square into a ball.
- Heat remaining 1 tablespoon oil in large skillet or wok over medium-high heat. Add meatballs in single layer; cook 8 to 10 minutes or until no longer pink in center, turning to brown all sides. (Cook in several batches.) Remove meatballs with slotted spoon to paper towels; drain.
You need more than a wok and oil to cook proper Chinese cuisine. Read these articles and learn which ingredients you'll need to prepare authentic Chinese cuisine.
Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.