How to Make Crispy Laab Meatballs
These Thai laab meatballs are flavor-packed perfect for an easy weeknight meal. Loaded with ground pork and toasted rice powder with tangy and spicy notes.
- In a dry pan, toast sticky rice and kaffir lime leaves over medium high heat, stirring constantly, until the rice is a deep golden brown and the lime leaves are crisp.
- Let cool slightly and grind both the rice and the lime leaves in a mortar and pestle until fine.
- Combine pork, toasted rice powder, shallots, lemongrass, galangal, cilantro, sawtooth coriander, lime juice, fish sauce and chili flakes; mix well.
Form loosely into 1½-inch balls and fry in 350 degrees F oil until browned.
Serve on its own or make a wrap with a piece of lettuce and mint. Enjoy!
Taste the mix for seasoning by cooking up a small amount in the microwave or on a frying pan.
- Calcium: 7mg
- Calories: 72kcal
- Carbohydrates: 3g
- Cholesterol: 16mg
- Fat: 5g
- Fiber: 1g
- Iron: 1mg
- Potassium: 94mg
- Protein: 4g
- Saturated Fat: 2g
- Sodium: 156mg
- Sugar: 1g
- Vitamin A: 45IU
- Vitamin C: 1mg
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