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


  1. 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.
  2. 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.
This recipe appears in: Thai Meatballs and Noodles  /  Thai
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