Thai Beef Meatballs

Chef mariajane's Note:

These can be served as Hors D'oeuvres, just skewer each meatball with picks from cleaned stalks of lemon grass. Serve on a platter with Homemade Thai Chili, or Purchased chili, or sweet and sour sauce, in a small bowl for dipping. Cooked meatballs can be frozen for up to 3 months and reheated in the microwave.

• Total Time: 20 mins
• Prep Time: 0 mins
• Cook Time: 20 mins

Ingredients:

Yield: 24 meatballs

• 2 lbs lean ground beef
• 1 cup dry breadcrumbs
• 1/4 cup canned unsweetened coconut milk
• 1 egg
• 3 tablespoons sweetened desiccated coconut
• 3 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons gingerroot, minced
• 2 tablespoons green onions, minced
• 2 tablespoons garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions:

1. Combine all ingredients in large bowl; mix lightly but thoroughly.
2. Using a 1 tablespoon measure, shape into 1-inch balls. Place in a single layer on lightly oiled foil-lined baking trays.
3. Cook in 400F oven for 15-20 minutes or until completely cooked and digital rapid-read thermometer inserted in the center of several meatballs reads 160°F.