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tuftearsI wanted to experiment with some spices I don't use often, and lemongrass and basil seemed to go well together... But what to make with them? Meatballs, maybe; I'd been talking with ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
cjthomas about them lately.
I fed "lemongrass basil meatballs" into the Google and out popped a link to these turkey lemongrass basil meatballs. Well. Okay. That looked pretty good actually. So why not give it a try?
They came out pretty well actually!
I didn't follow the recipe exactly. I used one cup of basil leaves instead of half a cup of basil, half a cup of cilantro. (and froze the remaining fresh basil leaves after blanching them, we'll see how that goes for the future) I used 1 tablespoon of light sodium soy sauce instead of the kosher salt, and a sprinkling of crushed red peppers in place of the Fresno chilies, since I wasn't aiming for super-spicy meatballs. I also added one cup of grated carrots, which added some nice color accents.
They came out pretty well, but a bit dry. I made some pineapple sauce to go with the remaining meatballs, they should taste a lot better on reheating.
If you try making this recipe, I would suggest that instead of doing the last stage in which you braise in water, you instead use 1 cup of chicken stock, get it boiling, mix in a corn starch slurry and stir it until it's formed a gravy, then add the meatballs back in and warm them with the gravy at a medium-low temperature until they're cooked through.
Blanching snow peas is now my favorite way to cook them. Though this is only the second time I've ever cooked them, I think it works a whole lot better than sauteing.
cjthomas about them lately.I fed "lemongrass basil meatballs" into the Google and out popped a link to these turkey lemongrass basil meatballs. Well. Okay. That looked pretty good actually. So why not give it a try?
They came out pretty well actually!
I didn't follow the recipe exactly. I used one cup of basil leaves instead of half a cup of basil, half a cup of cilantro. (and froze the remaining fresh basil leaves after blanching them, we'll see how that goes for the future) I used 1 tablespoon of light sodium soy sauce instead of the kosher salt, and a sprinkling of crushed red peppers in place of the Fresno chilies, since I wasn't aiming for super-spicy meatballs. I also added one cup of grated carrots, which added some nice color accents.
They came out pretty well, but a bit dry. I made some pineapple sauce to go with the remaining meatballs, they should taste a lot better on reheating.
If you try making this recipe, I would suggest that instead of doing the last stage in which you braise in water, you instead use 1 cup of chicken stock, get it boiling, mix in a corn starch slurry and stir it until it's formed a gravy, then add the meatballs back in and warm them with the gravy at a medium-low temperature until they're cooked through.
Blanching snow peas is now my favorite way to cook them. Though this is only the second time I've ever cooked them, I think it works a whole lot better than sauteing.
