What better thing to do on Super Bowl weekend than experiment with some meatballs. About a week ago, a friend posted on Facebook a link to a whole bunch of meatball recipes and a couple immediately jumped out at me. First up, Lemongrass-Chicken Meatballs on Rice Vermicelli. While there are a lot of components, there's nothing particularly difficult past a bunch of fine chopping. The scallion oil and dipping sauce were both quite nice, but the grilled meatballs I found dry.
The next day I wanted to try and salvage the 9 leftover meatballs I had, so I took to slow braising them in a spicy Thai red curry sauce to impart some moisture. We have a winner, folks! With a slight char flavor from the grill still noticeable, the curry flavor paired perfectly with the mild lemongrass and garlic of the meatballs. Then, saucing the whole plate with a bit of braising liquid and a dash of the dipping sauce made for a lovely juice I almost wanted to eat a whole bowl of on its own, like soup.
Today I'll be trying out Mini Buffalo Chicken Balls for the game. Here's to hoping no re-invention is necessary...
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