Thai meatball poppers with creamy peanut dipping sauce
Cutlets and meatballs
These meatballs are very juicy and full of bright, Southeast Asian flavors. It's a super simple recipe to prepare with a big wow factor. They make a great cocktail party food too. The peanut dipping sauce is a breeze to make and compliments the assertive flavors of the meatballs. The sauce is also good with chicken kabobs or broiled chicken. <br /> <br />I use organic ground beef here, but I you can swap it for ground turkey or ground chicken for lighter meatballs. Adjust the cooking times accordingly. These beef meatballs cook very fast. They're broiled for about 8 minutes. It's important to really run your knife over the scallions and chili pepper, almost mincing them. This way, the veggies will cook along with the meat. <br /> <br />Thai Kitchen brand of coconut milk is a favorite of mine. I usually find it in the Asian section of my grocery store. <br /> <br />Thai bird's eye peppers come in red and green. They're very hot but I love them. I also find them in my regular supermarket. Use all or part of whatever kind of chili pepper floats your boat. If you don't want to seek out a fresh chili pepper, swap it for sriracha sauce. If feeding children, you can omit the chili in the recipe and serve sriracha sauce on the side. <br /> <br />Thai basil has a strong flavor and is just delicious, but regular basil will work just fine here too. <br /> <br />You can round out this meal by steaming some jasmine rice and making my lime-kissed Persian chopped salad or by chopping some baby cucumbers and dressing them with a little sea salt and lime. <br /> <br />Makes 18-20 mini meatballs <br />
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