Thai Basil Meatballs Recipes

Steps:

• In a large bowl, mix together the chicken and bread crumbs. Season with green onion, ground coriander, cilantro, chili sauce and lemon juice; mix well.
• Using damp hands, form mixture into evenly shaped balls that are either small enough to eat with your fingers, or large enough to use as burgers.
• Heat oil in a large skillet over medium heat. Fry the chicken balls in batches until well browned all over.

Steps:

• Make the sauce: Whisk all sauce ingredients in a small saucepan. Bring to a boil, then reduce heat and simmer for about 2-3 minutes, until thick enough to coat the back of a spoon. Set aside.
• Make the meatballs: Preheat the oven to 350 degrees F. In a large bowl, mix all ingredients except for the oil with your hands. Roll the mixture into balls roughly 1" in diameter. Place them on a baking sheet coated with nonstick cooking spray, brush the tops with the oil, and bake them for 12 minutes or until cooked through.
• Serve the meatballs with sauce and additional chopped basil and green onion, if desired.

Steps:

• Preheat the oven to 450 degrees F.
• Combine the pork, shrimp, lemongrass, sesame seeds, lime juice, chiles, ginger, garlic, basil, cilantro, mint, soy sauce, fish sauce, breadcrumbs and eggs in a large mixing bowl and mix by hand until thoroughly incorporated. Drizzle the olive oil into a 9 by 12-inch baking dish, making sure to evenly coat the entire surface.
• Roll the mixture into round, golf ball size meatballs, making sure to pack the meat firmly.
• Place the balls into the oiled baking dish such that all the meatballs are lined up evenly in rows and are touching each of their 4 neighbors in a grid.
• Roast until firm and cooked through, about 20 minutes. Allow the meatballs to cool about 5 minutes before removing from the baking dish.
• Garnish with shaved carrots and chopped roasted peanuts. Serve with Peanut Dipping Sauce.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
• Combine all the ingredients in a small bowl and whisk well to combine.

Steps:

• Using the small holes of a box grater, or a Microplane, grate the ginger, garlic and jalapeño (or finely chop them by hand). Transfer half to a large bowl and set the rest aside. To the large bowl, add the chicken, finely chopped cilantro, 2 tablespoons fish sauce and 1 teaspoon salt. Use your hands or a fork to fully combine but do not overmix.
• Use your hands or an ice cream scoop to form 2-inch meatballs (about 2 ounces each). In a large Dutch oven or pot, heat the oil over medium-high heat. Working in batches, add the meatballs in a single layer and cook, flipping halfway through, until golden brown on two sides, 5 to 8 minutes. Transfer to a plate and repeat, adding oil as needed.
• Once all the meatballs are browned and out of the pot, if the oil is burned, wipe it out and add a bit more to the pot. Reduce the heat to medium, add the reserved ginger mixture and sauté until fragrant, about 1 minute. Add the chicken broth, coconut milk, sugar and the remaining 1 tablespoon fish sauce, and bring to a simmer. Add the meatballs and any juices from the plate, and simmer until the flavors come together and the meatballs are cooked through, 5 to 8 minutes.
• Remove from heat, and stir in the spinach and lime juice. Divide rice among bowls, then top with meatballs, broth and cilantro. Serve with lime wedges.

Steps:

• For the dipping sauce, whisk all the ingredients together and set aside. Start to prepare the meatballs.
• Gently heat the sugar and fish sauce in a non-stick saucepan until the sugar has melted and mixture starts to thicken. Cool, then stir into the pork mince with the remaining ingredients mixing thoroughtly.
• With damp hands, roll into 15-20 small balls, place on a plate and chill until ready to cook.
• Heat the oil in a large non-stick frying pan and fry the meatballs for 15-20 minutes, until brown and cooked through.
• As an appetizer, serve the meatballs hot accompanied by the dipping sauce. For a main meal, serve with rice/noodles and a vegetable stir fry.
• You can also freeze the meatballs raw and cook when needed. This works well.
• Happy chopping!