We’re usually of the belief that all meatballs were created equal (like these and these), but this recipe has changed our minds forever. We love all Asian food, so when we heard about Thai meatballs it only seemed natural to try our hands at them and give them a little special twistfrying them in an Asian-inspired biscuit batter – you’re welcome.
There are so many awesome things about this dish: the huge flavor of the meat and the fact that it’s crazy tender, along with the deliciously light batter that encases each little nugget of goodness. Seriously, whip these up to inject some spice into your weeknight dinners or serve these for guests. Everyone, including yourself, will be blown away, and you’ll immediately want to plan your next meal with them. They’re just that good.
Fried Asian Meatballs
Yield: approx. 2 dozen meatballs
- 1 pound ground pork
- 1 pound ground beef
- 3/4 cup fresh cilantro, chopped
- 1/2 cup seasoned breadcrumbs or panko breadcrumbs
- 3 cloves garlic, minced
- 2 large eggs, lightly beaten
- 2 Thai or red chiles, seeds removed, minced
- 1 lime, zested and juiced
- 2 tablespoons low-sodium soy sauce
- 1 small piece ginger, peeled and minced
- 1 tablespoon fish sauce
- kosher salt and freshly ground pepper, to taste
- olive or vegetable or peanut oil, as needed, for frying
- 2 cups biscuit baking mix
- 2/3 cup milk
- 1/2 cup basil leaves, chopped
- 2 cloves garlic, minced
- Preheat oven to 450º F.
- Combine pork and beef in a large bowl and add in remaining meatball ingredients (cilantro, breadcrumbs, garlic, eggs, chiles, lime zest and juice, soy sauce, ginger and fish sauce), excluding cooking oil.
- Season generously with salt and pepper and use two forks or your hands to mix everything together until incorporated.
- Using a tablespoon, begin scooping balls of meat and roll them into evenly-shaped meatballs. Transfer them to a baking sheet or dish.
- Once you’ve formed all your meatballs, place baking trays in oven and bake for 20 minutes.
- Remove from oven and let cool.
- Pour 2-3 inches of cooking oil into a Dutch oven or skillet, making sure there are at least 3 inches of space between the oil and the top of the dish. Heat oil to 375º F.
- In a bowl, mix biscuit mix and milk together and stir in basil and minced garlic. Batter should be quite thick.
- Once oil is hot enough, dip each meatball completely in batter mixture and carefully drop into frying oil.
- In batches (making sure the temperature of the oil doesn’t lower), fry meatballs, flipping occasionally, until golden brown on all sides. 2-3 minutes per meatball.
- Use a slotted spoon to remove meatballs from oil and transfer to a paper towel-lined plate to drain.
- Serve immediately with your favorite dipping sauce and enjoy!
Recipe adapted from Food