These Cambodian Lemongrass Meatballs are packed full of flavor! Served with a sweet spicy glaze and cool coconut jasmine rice. Bring on the flavor!
Course Dinner, Main Course
Cuisine American, Asian, Asian Fusion, Asian inspired
Keyword asian meatballs, meatballs, Pork
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 4
Calories 415kcal
Author angela@mealstreetkitchen
Ingredients
1poundground pork20% fat content
1/2cuponionminced
2clovesfresh garlicminced
1teaspoonfresh gingerminced
1tablespoonfresh basil leavesminced
1eachegg
1/4cupfine bread crumbs
2teaspoonssoy sauce
1teaspooncambodian lemongrass curry seasoning
1/2teaspoonkosher salt
1/4 cup + 2 tablespoonssoy sauce
2tablespoonshoisin sauce
2tablespoonshoney
1tablespoonrice vinegar
1teaspoonhot chili oilincluce some of the pepper flakes
2clovesfresh garlic minced
1 1/2teaspoonsfresh gingerminced
1/2 teaspooncambodian lemongrass curry seasoning
Instructions
For the meatballs:
In a bowl add pork, onion, garlic, ginger basil, egg, bread crumb, soy sauce, lemongrass seasoning and salt. mix well to combine.
Grab about 2 tablespoon amount of meat at a time and roll into balls. Place meatballs onto sheet pan lined with parchment paper. You should end up with 12 equally sized meatballs.
Bake meatballs in a 400 degree F preheated oven for 20 minutes until cooked through and nicely browned. (do not overcook)
Remove meatballs from oven once done and set aside.
For the glaze:
In a small bowl combine soy sauce, hoisin, honey, vinegar, chili oil, garlic, ginger and lemongrass seasoning. On the stove, heat a skillet or wok over med-high heat. Pour in sauce ingredients and bring to bubbling. Toss in the cooked meatballs and cook in sauce stirring frequently until sauce thickens to a glaze. This happens pretty quickly, so don't step away from the stove.
Serve with coconut jasmine rice or steamed rice of you choice