Name: Thai Fried Meatballs (Tord Man Neua)
Ingredients: 1/2 lb Ground pork; 1/4 lb Ground beef; 10 Black peppercorns or; 1/2 ts Cracked black pepper; 4 Coriander roots; 6 Cloves garlic; minced; 1/2 ts Ground nutmeg; 2 Green onions; finely chopped; 2 tb Fish sauce (nam pla); 2 tb Chopped cilantro; 2 Eggs; beaten; Flour for coating; vegetable oil for deep frying Chili sauce for dipping

CATEGORY	CUISINE	TAG	YIELD
Meats, Seafood, Eggs, Vegetables	Thai		24	Servings

INGREDIENTS

1/2	lb	Ground pork
1/4	lb	Ground beef
10		Black peppercorns or
1/2	ts	Cracked black pepper
4		Coriander roots
6		Cloves garlic; minced
1/2	ts	Ground nutmeg
2		Green onions; finely chopped
2	tb	Fish sauce (nam pla)
2	tb	Chopped cilantro
2		Eggs; beaten
		Flour for coating; vegetable oil for deep frying Chili sauce for dipping

INSTRUCTIONS

Preparation time: 25 minutes Cooking time: 20 minutes
This recipe is from "The Original Thai Cookbook," by Jennifer Brennan.
1. Combine meats together in medium bowl. Set aside.
2. Combine peppercorns or cracked pepper, coriander roots and garlic in
mortar or small food processor fitted with metal blade. Pound with pestle
or process mixture to a fine paste. Add to meat mixture. Add remaining
ingredients to meat; stir until well incorporated. Form mixture into 1-inch
balls. Put flour in shallow bowl; roll meatballs in flour to coat.
3. Heat vegetable oil in wok or large fry pan until very hot. Add three to
four meatballs to oil at a time; fry, turning occasionally, until golden
brown, about 5 to 6 minutes. Remove meatballs to paper towels to drain.
Repeat with remaining meat. Serve with homemade or bottled chili sauce for
dipping.
Nutrition information per serving: Calories ...... 57 Fat ............ 5 g
Cholesterol .. 25 mg Sodium .... 130 mg Carbohydrates .. 1 g Protein
........ 3 g
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by Rrairie@aol.com on
Aug 1, 1997

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