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.
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