Honey-Ginger Lao Meatballs with Kaffir Lime Leaves
Delight your palate with these aromatic and succulent Lao-style meatballs, featuring a harmonious blend of honey, ginger, and kaffir lime leaves.
Preparation
Get these tasks done before you start cooking.
Marinating the Meatballs
- 1
Combine Ingredients
In a large bowl, combine ground pork, honey, minced ginger, chopped kaffir lime leaves, garlic, egg, breadcrumbs, fish sauce, salt, and white pepper.
Tip: Ensure all ingredients are well mixed within the meatball mixture to ensure even flavor distribution.
- 2
Mix Thoroughly
Mix thoroughly until well combined.
- 3
Chill
Cover and refrigerate for 30 minutes to allow flavors to meld.
Tip: Chilling the mixture helps it firm up and makes shaping the meatballs easier.
Preparing the Glaze
- 1
Whisk Glaze
In a small bowl, whisk together the honey, soy sauce, lime juice, and sesame oil.
- 2
Set Aside
Set aside for brushing during cooking.
How to Make Honey-Ginger Lao Meatballs with Kaffir Lime Leaves
Total time: 1 h 47 min · Yields 4 servings
- 1
Shape Meatballs
Form 1-inch balls from the chilled mixture.
- 2
Fry Meatballs
Heat a large skillet over medium heat, add a splash of oil, and fry meatballs until golden brown.
- 3
Glaze Meatballs
During the last 2 minutes of cooking, brush meatballs with the prepared glaze.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
Yes, you can prepare the meatball mixture and glaze ahead of time and refrigerate it overnight.
Can I substitute ground pork with another meat?
Yes, ground chicken or turkey can be used as a lighter alternative.
How can I make this dish gluten-free?
Use gluten-free breadcrumbs and ensure the soy sauce is gluten-free.
How do I reheat leftovers?
Reheat in a skillet over low heat until warmed through, or use the microwave in 30-second increments.
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