Thai Balls

Name: Thai Balls
Yield: Makes about 2 dozen 1 1/2-inch balls
Ingredients: 2 tablespoons olive oil; 1 pound ground pork; 1 pound shrimp, shelled, deveined, and roughly chopped; 2 large eggs; 3/4 cup fresh Thai or Italian basil, roughly chopped; 3/4 cup fresh cilantro, roughly chopped; 1/2 cup fresh mint, roughly chopped; 2 Thai chiles, stemmed, seeded, and minced; 1/2 cup bread crumbs; 2 tablespoons minced lemongrass or lemongrass paste; 2 tablespoons minced fresh ginger; 2 garlic cloves, minced; Juice from 1 lime; 2 tablespoons low-sodium soy sauce; 2 tablespoons sesame seeds; 2 tablespoons fish sauce; 1 teaspoon rice wine vinegar; 1 teaspoon low-sodium soy sauce; 2 large carrots, julienned or grated using the large holes of a box grater; 10 fresh Thai basil or Italian basil leaves, roughly chopped; 1/4 cup roughly chopped fresh cilantro (including stems); 10 fresh mint leaves, roughly chopped; 1/4 cup roasted peanuts, chopped; 1 teaspoon sesame seeds

January 24, 2012

A few months after the Shop opened we got a call from the Food Network asking if we would be interested in being guests on Big Daddy’s House with host Aaron McCargo, Jr. They asked if we could develop a new meatball for their Thai-themed episode. The recipe, which captures all of the fresh, wonderful flavors of Southeast Asia, was a big hit on the show and in the Shop as well. Be careful not to chop the herbs too finely and feel free to add extra chiles if you prefer your meatballs extra spicy. The garnish—crunchy peanuts, basil, and grated carrots hit with rice wine vinegar and soy sauce—is a killer. Serve it all with Peanut Sauce (page 67, optional).

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