Thai chix, beef, pork, shrimp or fish balls

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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 28.9
  • Total Fat: 0.7 g
  • Cholesterol: 10.8 mg
  • Sodium: 220.5 mg
  • Total Carbs: 1.3 g
  • Dietary Fiber: 0.0 g
  • Protein: 4.2 g

View full nutritional breakdown of Thai chix, beef, pork, shrimp or fish balls calories by ingredient
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Introduction

Though I mostly use chix breast; this recipe can be used to make any meat ball, The balls should be 1/2 to 3/4 in diameter. These are great bbq'd especially with Meploy hot and sweet sauce. I make my own hot and sweet sauce. May be served as snack or in sauce. Commonly used in Thai noodle (PHO) soup which GI's dubbed monkey ball soup. I also add about a tsp of lemon grass from the tube sometimes (Kroger sells it) gives it a wonderful tang Though I mostly use chix breast; this recipe can be used to make any meat ball, The balls should be 1/2 to 3/4 in diameter. These are great bbq'd especially with Meploy hot and sweet sauce. I make my own hot and sweet sauce. May be served as snack or in sauce. Commonly used in Thai noodle (PHO) soup which GI's dubbed monkey ball soup. I also add about a tsp of lemon grass from the tube sometimes (Kroger sells it) gives it a wonderful tang
Number of Servings: 36

Ingredients

    3 tbsp Cilantro, raw
    1 tbsp chopped Shallots
    1 serving Green Onion, Raw (1 stalk/onion) (by MIMODOK)
    4 tbsp Garlic Raw tbl (by MIKERUSS)
    4 tsp Morton Coarse Kosher Salt (by BAGURU)
    24 oz Tyson boneless, skinless chicken breast
    .25 cup Corn Starch
    1 tsp Pepper, black
    2 serving 1 Tbs. chpped fresh mint (by ANEWAY)
    .25 cup (8 fl oz) Water, tap
    1 Tsp lemon grass (Kroger sells it in a tube)

Tips

This recipe will work for all meats and fish. The finished balls can be used in noodle soups, bbq'd with a sauce or frozen for future use


Directions

. Put meat in a food processor, blend until the meat gets sticky, add cold water in it and continue to blend until sticky again.
3. Pour the rest of the ingredients into the food processor little by little, blend until all ingredients mix well.
4. Put the meat mixture in a large bowl, cover with plastic wrap and place in a freezer for 30 minutes to allow flavor to meld and make it easier to handle.
5. After removing this from the freezer work it until it becomes pliable and sticky.
6.. Heat water in a large pot to a rolling boil then turn down to a simmer. When the water is getting hot make balls about 1/2 to 1 inch depending on use by squeezing them with your hand between your thumb and forefinger ( like milking a cow in reverse)
7.. Drop the balls in the hot water and allow to cook for about 10 - 15 min. Wait until the meat balls are floating, spoon them in a ice water bowl to cool quickly.
8. When they are cool, wash meat balls with warm water and drain.
How to make a pork ball

1. Hold meat mixture in one hand and squeeze the mixture until a ball is come up
2. When you get a desired size, use a spoon in the other hand to cut it and put the ball in hot water.
Tip: This recipe can substitute ground pork for ground chicken or beef

Serving Size: makes about 35-40 balls

Number of Servings: 36

Recipe submitted by SparkPeople user DONN1ZYF.

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