20
May
2015

Thai Shrimp Meatballs

Looking for an appetizer or a new dinner idea? Check out these Thai Shrimp Meatballs. They’re my new favorite meatball. Ever.

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OK, not really ever. I really like the Cheeseburger Meatballs we just made and I really loved these Cheese Crisp Meatball Shooters

I guess what I’m trying to say is that I really like a good meatball. You can eat them for appetizers, dinner, lunch – whatever. No one ever turns down a meatball.

Now that I’m writing that it seems like the only meal category I left out was breakfast! I need to make some sort of breakfast meatball ASAP.

You only need a half pound of shrimp to make these, the other half is pork. And you don’t need those huge shrimp for this one. The smaller ones are fine since you’ll be grinding them up in the food processor, just try to get the ones from the USA! They’re the best…

Get out your food processor and put the shrimp, pork, garlic, and egg, a little sugar, fish and oyster sauce, fresh lime juice and salt. Long list, yes, but that’s all there is to the meatballs.

Dump all the ingredients in and you’re set.

Once that’s combined add in 1/2 cup of panko bread crumbs. Then form into meatballs with your hands or a 1 1/2 T. scoop, line up on a sheet pan and bake for 15 minutes.

While the meatballs are baking you can get the peanut sauce together.

Another dump everything in the bowl recipe – a few ingredients but it all comes together quickly.

When the meatballs are done you have a couple of options. Toss them in the peanut sauce, put the out on a platter and drizzle the peanut over or just serve the sauce on the side for dipping.

And if you’re making these for a dinner option rice or noodles on the side makes these Thai Shrimp Meatballs a meal.

A meal that everyone’s going to love!

 

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Thai Shrimp Meatballs


Description

Makes approximately 20 meatballs, depending on the size


Ingredients

  • 8 oz. shrimp (can be the small ones, just the best quality you can find)
  • 8 oz. ground pork
  • 2 garlic cloves
  • 1 egg
  • 1 T. sugar
  • 1 t. fish sauce
  • 1 t. oyster sauce
  • 1 T. fresh lime juice
  • 1/2 t. salt
  • 1/2 c. panko bread crumbs

For the Peanut Sauce

  • 1/2 c. peanut butter
  • 1/4 c. soy sauce
  • 1 T. fresh grated ginger
  • 1 1/2 T. brown sugar
  • 2 T. fresh lime juice
  • 1 garlic clove, minced or grated
  • 1/2 c. pineapple juice

Instructions

  1. Pre-heat the oven to 425 degrees.
  2. Add all the ingredients for the meatballs except the panko in a food processor.
  3. Process until all the ingredients are completely combined, then add in the panko.
  4. Pulse just a few times to mix in the bread crumbs then remove the mixture to a bowl.
  5. Using your hands (spray them with cooking spray first or slightly wet them) portion out a 1 1/2 inch meatball. You can also use a 1 1/2 T. scoop to potion them out.
  6. Place them on a baking sheet lined with parchment and bake for 15 minutes until cooked through.
  7. While the meatballs are cooking make the peanut sauce.
  8. Add all the ingredients for the sauce into a small pot and heat over low heat.
  9. Whisk to combine the ingredients and just heat though.
  10. Serve the meatballs with the peanut sauce on the side for dipping, or you can toss the meatballs in the sauce and serve over rice.

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