I may follow some of the suggestions here and add more vegetables next time, but the recipe is perfect as is. The outsides look done, but it’s only the very outsides. You clearly do not understand the concept presented in this blog/posts. I have also grown up eating them with pasta but mostly boiled potatoes covered with melted butter with a ,brun sas, on the side. Smitten Kitchen has always and will always link to the sources of recipes; this has been consistent from day one on this site. Nonetheless they were absolutely delicious. I’ve been reading this blog for years and have never commented before. This was one of my two favorite recipes of 2019 and we still make it all the time in the dumpster fire that is 2020. I had run out of fish sauce (and was momentarily irritated until I remembered I’d used it all up in the Candy Pork recipe, which was so worth it) so I substituted with worcestershire sauce. Made exactly 16 meatballs. Huge hit with the in-laws when they came for dinner :). I’ve recently been eating vegetarian, and thought I would leave a comment because I didn’t see one here — Beyond worked great as a meat substitue here. I don’t do a lot of thai / vietnamese flavors at home but I saw this and was like “yup, that’s our dinner tonight. The minimal meal prep time after work was nice. Served over rice noodles. :). Oh… and I used plain Fage whole milk yogurt instead of milk or water. The broth is so tasty, though, that I might even triple it next time, just to have as a light lunch with rice but no meatballs. I usually go with red sauce or mushroom loaded velouté for meatballs. I used 100% ground beef, panko breadcrumbs and water vs. milk – any chance I flubbed somewhere? I made a double batch of the meatballs a few weeks ago and froze them in bags with enough balls in each bag to serve a meal for 2 greedy adults. They were spectacular. My mother would go there to eat and talk to here as her due date came to pass. LOVED this. We have it over spaghetti and if there are some leftovers, the next day we do meatball sub sandwiches with lots of melted cheese. I also added both spinach and asparagus, but next time I think I’ll just stick with the spinach. This is going to sound strange, but it’s my favorite way to make meatballs. I’ve made these so many times and they are amazing. Super easy and really delicious. I was doing it so wrong! This is delicious and we’ll enjoy it in winter and summer! Delicious, everyone gobbled it up. The ratios in your recipe are so similar to mine, that when I made my meatballs this weekend, I tried your suggestion (using two eggs as you suggested). No turmeric, so in went a bit of saffron instead. Recipe from smittenkitchen.com. Eggs might be added too. Simmer 10 minutes, until the flavors are infused into the broth. So good!! hi deb! Thank you! Recipes. We make it with ground turkey and/or chicken and it works great. I made it for my family and everyone loved it! I hope it doesn’t turn off the kids (I know I won’t mind). These were so so so easy to make (I made them after work on a Friday with small people demanding food by my feet) and tastes incredible. I’ve been making Luisa’s (I make seven pounds and freeze off in batches for two meatball nights, they plunk into sauce quite nicely, Marcella’s obvi). Thank you!!!! Echoing the above commenters’ requests for a garlic bread recipe! I am plotzing. Sometimes I make a half recipe, sometimes a full–but it always gets eaten up with great gusto. I left out the breadcrumbs and the fish sauce in the meatballs, made them with ground turkey instead of pork, and omitted the sugar in the sauce. I can click through from the tag at the bottom of the recipe, but by then I’ve already found what I’m looking for…. I added about 15 meatballs to the broth to serve 2 adults and one toddler, and ended up with leftovers for one generous lunch. One thai chile for my family was perfect! I made these vegan and gf last night using vegetable stock, gf soy sauce instead of fish, and tofu chunks. Super delicious! I think I’ll make them this way instead. Amazing!! This is still my all-time comfort food recipe for chilly days. Next time I’ll used seasoned breadcrumbs. Use half the volume of the breadcrumbs called for. I have made meatballs for years thinking I am pretty good at it. I made this as written. Don’t hit me but I’ve recently discovered that using the meat grinder attachment produces far superior meatballs, meatloaf and burgers than ground beef from the store. I used finely diced onions instead of onion powder. Yes, when a sauce is simmering, it cooks things equally from all sides. Love these meatballs! Came out great. The salt dissipates somehow. And I served with whole wheat pasta. This may be a dumb question – but what kind of vinegar do you marinate your chiles in? Embracing your suggestion to make a recipe that appeals to you right away, rather than filing it away for a future date, I made these for dinner last night. It’s also great served with leftover ramen noodles instead of rice. Meanwhile, make the broth: In a large, ideally wide, saucepan, combine the coconut milk, stock, ginger, garlic, chiles (to taste), lime zest and juice, fish sauce, turmeric, and sugar. 25 minutes before the end? Definitely would make this again. xx. Made it with a side of coconut rice because the coconut milk cans were 2 for 1! Those lashes!! My grocery store didn’t have ground pork so I subbed ground dark meat turkey. Followed your recipe to the letter and was amazed at how quick and easy it was to make homemade meatballs. I made these with the ground turkey SAUSAGE meat from the market (by accident…I meant to buy ground turkey), and they were fabulous! So bright and delicious! Thank God for Deb! If you need to separate dairy and meat or don’t drink milk, you can use water. I added thinly sliced red bell pepper and summer squash at the same time as the meatballs went into the broth, and we really enjoyed that addition. That would give the broth a more meaty flavour. Also, for the ultra lazy like me, I used a cookie scoop to scoop the meatball mixture and just dumped them in the sauce. I’ve been making Luisa’s recipe since I saw it a few years ago. the flavor of these meatballs was really yum. (Of the four meatball recipes I tested, Smitten Kitchen’s was the only one to bake the meatballs, rather than fry them, which made cleanup much faster.) Thank goodness for the toaster oven heating up quickly because I initially didn’t read the recipe carefully enough to see that the meatballs have to be par-baked (oops!). was definitely strong – I might cut that down in half on the broth next time, just for my personal preference, but it was perfect in the meatballs. I added some slivered lime leaves that I had on hand in my freezer, and, in place of the spinach, I have a nice supply of ramp (wild leek) leaves to slice and wilt in the sauce right before serving. 1.5 Years Ago: Sausage and Potato Roast with Arugula and Bakery-Style Butter Cookies, Endive Salad with Toasted Breadcrumbs and Walnuts Thank you! Well loved by the husband and the baby too. I used all extra lean ground beef, and added in some red pepper flakes, black pepper, ground thyme, and dried oregano to the meatballs. I’m planning to make this for dinner tomorrow. Six Months Ago: Candy Pork and Sunken Black Forest Cake Since my daughter is allergic, we are searching a way to replace it in all our recipe. I inly eat fish and fowl. Thanks for your advice! I went easy on the chiles and the cilantro (for the cilantro averse kiddo). Adding to the Finnish experience above (as I myself I can’t get over how good this looks. This is very important because these look VERY DELICIOUS and my new job gives me almost zero time to cook at night. Baking naked makes it easier to double or triple the amount and freeze the cooked meatballs for future meals. — as-is. My go-to, always some in the freezer meatballs. This recipe is SO GOOD. Mine was much more yellow than Deb’s, and the fat from the coconut milk stayed separated, floating on top. Thank you!! I used turkey and soy sauce instead of pork and fish sauce and left out the breadcrumbs b/c we didn’t have any. i did not disturb them in the pot. I just bought the ingredients, substituting ground turkey since the ground pork they had was frozen solid. For those curious about doing this with zoodles, I sautéed them with a tiny amount of olive oil on the stovetop VERY briefly – basically only until they had a little color and weren’t completely raw. My three-year old slurped it up. These look delicious and your daughter is absolutely adorable! If you’d like a good meatball recipe that doesn’t need tomato sauce and has an Italian name (no idea how authentic it is), have you tried Nigel Slater’s pork polpette? This is definitely going in my fast weeknight meal rotation. I made these yesterday. I love meatballs. Easy dinner and yum. I also do not fry meatballs, but roll them in panko crumbs after shaping, refrigerate for about an hour, and bake them on a large rimmed cookie sheet. Kinda judgy your comment. Serve with herbs, additional chiles, lime wedges, and rice. Science. Since you usually need to buy them by the pound, I’ll either freeze the second half for next time or I’ll make a double-batch as you see here and freeze off half the uncooked meatballs. So delicious! I’ll add a heavy dose of cilantro (I seem to have developed a cilantro fetish). After all that gushing on the broth – the meatballs are the best I’ve ever made. 6 1/2 hours on low and they were PERFECT. I don’t see why not. I added ginger garlic paste instead of onion and a bit of sautéed chilly powder to spice it up.. Yum! Wow! I simmered them in my 7 QT le creuset and they fit perfectly. Thanks for the good-good recipes! Incredibly tasty, incredibly easy to make. mild Italian sausage. Yummy! I used sea salt and added a little basil and rosemary. It took me three years after my decade of vegetarianism to get over my residual feelings about ground meats being kinda icky and make meatballs. I added carrots, baby bok choy, silken tofu and fresh shitake mushrooms for an Asian flair. Love how you potray it in words as well as photos. Add the pork, garlic, parsley, grated cheese, egg, salt, and pepper. Just the thing for a cold winter day! I stuck to the recipe but kept mine on the mild side to appeal to everyone at the table and honestly think it was perfect. meatballs; sesame; smitten kitchen; Felt like it. Thank you! Thank you for the recipe, its a very easy and comforting meal and I’ll definitely make it again. I would imagine a pork/beef or meatloaf mix might be tastier, but I wouldn’t like so much saturated fat simmering in my sauce (the crushed tomatoes crushed it!) Came out exactly as pictured – DELISH! I followed the recipe to the letter and the meatballs were definitely undercooked balls of mush, even after extending the simmer time on the stove. Deb these meatballs are WINNING! Made these last night – very tasty! Perfect with tofu and shrimp. and they held together just fine. And I froze 22 raw meatballs for the near future! I am on a low-carb diet, so I skip the breadcrumbs/panko. my mom makes her meatballs and sauce from scratch & then freezes, but it’s an all day affair and i don’t think i’m ready for that. At least we know those jars of Italian seasoning are the real deal (phew). These are phenomenal! ), Without eggs — I haven’t made meatballs without eggs but you might have success if you just try to bake them as balls/patties, see how they hold up. I wonder how they would hold up in a slow cooker. They end up less greasy, always a good thing, and are much less work (important if you’re making a lot). About 15 years ago she (finally) came to the realization that she can ,and did, bake them on a cooling rack set over a tray until they were cooked. Thai chile would probably be the closest to “authentic” but it’s going to be very hot. We had it last night. Made these tonight. Rather than trying to scale down and having odd amounts of liquid ingredients left over, just make the full recipe and freeze half the broth for later. Served with rice and extra lime and hot pepper, and the 11 year old loved it as well. My husband got seconds and has informed about how excited he is to have leftovers tomorrow. However. I added a bit of water first (to avoid burning), before putting in meatballs and then tomato sauce. Thank you all for the wonderful suggestions!!! I live in Seattle and your blog makes me nostalgic for my east coast roots. I make a double batch and froze them for mid week dinners. Recipes. If you don’t like the small changes I make (adjusted cooking times, ingredients, etc.) My pork balls were on the dry side, however, so I’m wondering about replacing the panko with breadcrumbs soaked in a bit of milk. Jan 4, 2012 - This Pin was discovered by Joanna Blake. Or would you do them separately? Just made this for dinner tonight and it was DELICIOUS!!! Thanks for this great recipe! So good and well worth the wait! Very reminiscent of meals I’ve had at Thai restaurants. And who cares if there’s left over delicious meatball sauce right? I definitely cooked these enough—they weren’t underdone. How do you make lentil balls? Have you tried freezing this once it’s all cooked? I always double or triple the recipe and bake them in the oven. Do you recommend any egg substitutes? maybe i’ll have to try the oven method or just do the whole stovetop thing. I tried the recipe tonight. My Italian friend loved these meatballs and so did I! Served with some roasted vegetables on the side. Then I got a *little* (29 flights and 24 cities in 7 w… 1 sm yellow onion, minced 1 tsp kosher salt, plus more for onion 1/2 c unseasoned panko breadcrumbs 1 large egg 1/4 c whole milk freshly ground black pepper. Thank you! I can’t say enough good things about this recipe. Because I didn’t have parsley I used fresh thyme and basil which was likewise delicious. Or should I replace with something else? I appreciate your inclination to both fancy – “drive to the specialty store or wait until these plums are in season” – recipes & “ordinary” recipes, such as this. Cooks Illustrated recommends instant potato flakes for gluten free meatballs! I think it would also be lovely with rice noodles instead of rice. My partner is allergic to coconut. I couldn’t find fresh red chiles when I was grocery shopping, so I added some dried red chile flakes to the broth as it simmered. I’m looking for some healthy meals to stock my freezer with before our next baby is born! Nov 8, 2017 - Add Meatballs Marsala with Egg Noodles and Chives to your meal rotation. For those asking if this works in a crock pot or slow cooker, the answer is YES. Made this for dinner tonight, and loved it. Thanks Deb. I mean, yes, absolutely I… Delicious! Now I’ll make your tweak-ed version, instead! It was sooooo good!! So thank you for the reminder about how wonderful meatballs are :) I’m going to try and make it with polenta. My husband and I made our meatballs with all beef (93% lean) and 2 tsp dried parsley instead of fresh, and they turned out perfectly. I was nervous because they seemed so wet and it was difficult to roll them into balls, but they held their shape quite well. Made this last night because the positive kid friendly reviews of the readers, and since I have five of them, that’s always a bonus :) Everybody LOVED it, even the 2 year old…Made with ground chicken and doubled the sauce. Worked for her. After reading the comments about the sauce, I made the full recipe and I’m not sure it was enough! My in-laws are Whole30-ing this month and did that and I think it tasted great. If anyone’s been curious about hopping on the veggie noodle craze, I made this with zoodles (zucchini noodles) and shockingly didn’t miss the lack of real pasta. Two years ago: Dijon and Cognac Beef Stew Fabulous recipe that I come back to time and time again. They were pretty soft, but held up great in the broth after baking in the oven (I made them ahead of time, baked all the way through, and then just warmed them in the sauce at dinner time). I’m thinking it would work, most broth things do. Love all of your recipes – thank you! I expect her to grow a few inches in the next week… meat consumption seems to be the clearest indicator of a growth spurt. My family loved this! Smitten Kitchen. My husband and 14 year old son loved them too. And besides, any that break off, just contribute to a lovely meat sauce. i made these last week and have to say they were pretty great! My Finnish BFF makes Swedish meatballs (don’t laugh–Finland has an important Swedish-speaking minority) by baking them. — … I had success baking these at 400 for about 20 minutes. I’ve never had Italians serve me red sauce food w/fried breadcrumb garnish. And I must say, I love what you’ve done with that lime. Just saying. I love your blog, the way you write and your descriptions of everything, I have your cookbook, and I trust your recipes. He would eat sandwiches or pasta with cheese any day, but food makes us both happy, so why not make something in a way we both like it? I would go for something fatty, or at least more fatty than, say, a fancy tenderloin. Plus, it made them much more of a special occasion dish and I wanted ones we could eat any old day of the week. Did this with noodles instead of rice, and added slices of avocado as a garnish because I had to use them. The meatballs were tender, moist and so tasty. All good! Worked perfectly! The meatballs are tender and delicious. I told him they were everyday meatballs but not EVERY DAY meatballs :) I did stock the fridge though! Well, that’s my new obsession. And last night, she reached a new record. Very yummy! Didn’t tell them there as fish sauce in it). Deb, the baby SLAYS me. This was amazing! Cook some onions and whatever else to add t have any leafy greens on hand, and. Stellar, amazing, top-notch, full of flavor, fantastic, easy but... 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