Thai Beef Meatballs

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Thai Beef Meatballs

To serve this recipe as elegant hors d’oeuvres, skewer each meatball with picks made from cleaned stalks of lemon grass. Serve on a platter with purchased Thai chili or sweet and sour sauce in a small bowl for dipping. Make Ahead Tip: Cooked meatballs can be frozen for up to 3 months and reheated in microwave to serve.

Ingredients

2 lb (1 kg) Lean Ground Beef Sirloin or Round or Lean Ground Beef1 cup (250 mL) dry bread crumbs¼ cup (50 mL) unsweetened canned coconut milk1 egg3 tbsp (45 mL) sweetened dessicated coconut3 tbsp (45 mL) soy sauce2 tbsp (30 mL) rice vinegar2 tbsp (30 mL) minced ginger root2 tbsp (30 mL) minced green onions2 tbsp (30 mL) minced cloves garlic¼ tsp (1 mL) salt and pepper

Directions

Combine beef, bread crumbs, coconut milk, egg, coconut, soy sauce, vinegar, ginger root, green onions, garlic, salt and pepper in large bowl; mix lightly but thoroughly.

Using 1 tbsp (15 mL) measure, shape into 1-inch (2.5 cm) balls. Place in single layer on lightly oiled, foil-lined baking trays.

Cook in 400°F (200°C) oven for 15 to 20 minutes or until completely cooked and digital rapid-read thermometer inserted into centre of several meatballs reads 160°F (71°C).

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