Chili Lemongrass Meatballs. If you're looking for meatballs that will rock your world, these Lemongrass Vietnamese Meatballs are it. These are really really good meatballs. Savory, Juicy, and hint of citrus from lemongrass.

Top Chef judge Gail Simmons's Vietnamese meatballs get a flavor boost from lemongrass. Chill pork in freezer while making lemongrass paste. Grilled Lemongrass Pork Meatballs with Crack NoodlesSeconds. fresh chilies, smoked paprika, almond. You can cook Chili Lemongrass Meatballs using 15 ingredients and 8 steps. Here is how you cook that.

Ingredients of Chili Lemongrass Meatballs

It's 2.5 pounds of ground pork.
Prepare 2 teaspoons of oil for sweating aromatics.
Prepare 1/2 cup of minced onion.
It's 1/2 cup of minced shallots.
Prepare 3 Tablespoons of minced garlic.
Prepare 2-3 Tablespoons of minced chili of your choice (I used serranos this time).
It's 1/4 cup of very finely chopped lemongrass (just the white ends).
You need 1 of large egg.
Prepare of zest of 1 lime.
You need 3-4 Tablespoons of finely chopped cilantro.
You need 2.5 Tablespoons of fish sauce.
It's 1 Tablespoon of sugar.
It's 1/2 teaspoon of black pepper.
It's 1-2 Tablespoons of oil, depending on how fatty your ground pork is, for the meatball mix.
It's 2 Tablespoons of oil for rolling meatballs.

Simmons's own recipe owes a debt to his meatballs, as well as to her honeymoon trip to Vietnam. The combination of lemongrass, a few dashes of fish sauce and tons of fresh herbs creates a salty. I inspired this caramelized lemongrass pork meatballs flavor from Vietnamese caramelized pork. It is something very unique and different, yet super YUM!

Chili Lemongrass Meatballs instructions

Sweat the onion, shallots, garlic, chilies, and lemongrass in the 2 teaspoons oil in a pre-heated medium pan for 4 minutes or so, or until the onions are translucent..
Preheat oven to 450F..
Combine all of the rest of the ingredients with the sweated onions, etc. in a large mixing bowl, and massage all ingredients together until they are just evenly incorporated..
Line a sheetpan or cookie sheet with foil, and lightly oil the foil..
Lightly oil your hands and form roughly 1 ¾” meatballs, placing them at least 1.5 inches away from the next meatball in your sheetpan or cookie sheet. The oil not only helps to keep the meatball mixture from sticking to your hands, but it helps the meatball sear more quickly, therefore retaining the juices..
Place the sheetpan in the oven so that the top of the meatballs is about 4 inches away from the top heat element. (Usually either the first or second rack in most ovens.) Bake for 13 minutes..
Then turn the oven to broil and broil an additional minute to two minutes to achieve desired browning on top..
Enjoy! :).

Again, the chili is optional (not optional for me. For the meatballs: Mix together the beef, pork, ginger, fish sauce, vinegar, chili flakes, peppercorns Add the shrimp paste and stir-fry until toasted, and then stir in the lemongrass and coconut milk and. Lemongrass is a tropical variety of grass with a sweet, lemony scent. It is particularly associated with Thai and South East Asian cooking. We're making today's dish with incredibly flavorful chicken meatballs, infused with the citrusy zing of lemongrass and aromatics.