TLC Cooking "Thai Meatballs"

Thai Meatballs

YIELD Makes 32 meatballs
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INGREDIENTS

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

PREPARATION:

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.

This recipe appears in: Thai Meatballs and Noodles / Thai

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