Sunday, April 13, 2014

Spicy Verbena Meatballs

These little meatballs make for a bright and refreshing spring meal. For some reason, when we were at the market, I saw the lemon verbena, but thought that I had already made the recipe that I needed it for, so I made do with his recommended herbal improvisation of mint instead. Next time though, I'll be having lemony meatballs!

One year ago: Beef Meatballs with Fava Beans and Lemon
Two years ago: Changde Clay Bowl Chicken
Four years ago: A Trip Down Memory Lane

Spicy Verbena Meatballs (from the Herbal Kitchen)

1 lb ground pork
3 cloves garlic, finely chopped
1 jalapeno pepper, finely chopped (I used serrano)
4 green onions, finely chopped
1/4 cup plus 2 tbsp finely chopped lemon verbena or mint
1 cup coarsely chopped cilantro
1 1/2 tbsp finely chopped ginger
1 1/2 tsp kosher salt
2 tbsp vegetable oil
2 tbsp coarsely chopped mint
1 cup yogurt

1. Put pork, garlic, jalapeno, green onions, lemon verbena, cilantro, ginger, and salt in a large mixing bowl.
2. Kneed together until evenly combined.
3. Pinch of pieces 1 1/2 tbsp in size and roll into balls. You can store on a baking sheet covered with plastic wrap in the fridge until you're ready to cook them.
4. Pour oil in a 12" skillet over medium heat. Add meatballs.
5. Cook for 10 minutes until well-browned and cook through (they'll likely stick to the pan).
6. Stir mint into yogurt and pour in a small bowl for dipping. Serve.

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