because I never have fresh lemongrass in the pantry. This recipe is fairly basic and uses this powder in lieu of fresh lemongrass
. I made this to be an appetizer for a "stake" themed potluck. Since I had goose lard available that day, these were deep fried in an oil base of goose lard and EVOO. Use a meat thermometer to ensure that the internal temp of the meatballs is 160 degrees F.
Makes 12 medium or 30 mini meatballs.
Ingredients
1 lb organic ground beef
2 tbsp lemongrass powder
2 garlic cloves, minced
1 tbsp oyster sauce
1 tbsp cornstarch
1 tsp soy sauce
1 tsp organic granulated sugar
1 tsp sesame oil
1/2 tsp freshly ground black pepper
1/4 tsp Chinese five spice powder
fresh lard and/or olive oil for frying
Directions
1. In a bowl, mix together: ground beef, garlic, soy sauce, black pepper, sugar, cornstarch, oyster sauce, sesame oil, lemongrass powder, and Chinese five spice powder.
2. Take a small portion of the meat and roll it into a ball. Set aside, and repeat until no more mix is left.
3. Heat lard and olive oil in a small saucepan. This works in small batches and you don't have to use much oil. Use a spoon to rotate the meatballs so they cook evenly. It shouldn't take more than 5-10 minutes per batch on medium heat.
When the meatballs are evenly browned, check the largest meatball with a meat thermometer. Remove finished meatballs to a paper towel-lined plate and let the excess oil drain before final plating for serving.
