Thai Beef Meatballs

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junio 27, 2015

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.
[timer length=15]15 Minutes[/timer]

  • Prep: 25 mins
  • Cook: 15 mins
  • 25 mins

    15 mins

    40 mins

  • Productos: 23 Servings


2 lb (1 kg) Lean Ground Beef Sirloin or Round or Lean Ground Beef

1 cup (250 mL) dry bread crumbs

¼ cup (50 mL) unsweetened canned coconut milk

1 egg

3 tbsp (45 mL) sweetened dessicated coconut

3 tbsp (45 mL) soy sauce

2 tbsp (30 mL) rice vinegar

2 tbsp (30 mL) minced ginger root

2 tbsp (30 mL) minced green onions

2 tbsp (30 mL) minced cloves garlic

¼ tsp (1 mL) salt and pepper


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).

Source of iron (8% DV), good source of zinc (21% DV), 7% DV sodium.


Información nutricional

Tamaño de la ración2 Meatballs
Proteínas9 g
Grasas Totales6 g
Total Carbohydrates4 g