Satan\’s Spicy (Meat) Balls
- Yield: 15 1x
Ingredients
Scale
- 1/2 pound ground pork or turkey
- 1–2 red chiles, minced
- 2 green onions, minced
- 1 clove garlic, minced
- 2 teaspoons cornstarch
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1 handful of bean thread noodles (vermicelli) broken into 1/2″ lengths
- 3–4 cups oil for deep frying (use a high-heat oil like corn, peanut, vegetable, grapeseed)
- Optional sauce:
- 2 tablespoons ketchup
- 1 teaspoon fish sauce
- 1–2 teaspoons Sriracha
Instructions
- Combine pork thought cayenne pepper. Mix well with your hands.
- Shape into 15 balls (2-3 teaspoons meat each) and roll each in the broken vermicelli to coat. At this stage, balls may be covered and refrigerated up to 8 hours.
- Heat 2″ of oil in a deep pot to 360-375ºF and fry a few balls at a time for 1-2 minutes until vermicelli is puffed and white and balls are cooked through. This is a hotter than normal frying temperature but it’s necessary for the vermicelli to puff properly.
- Serve on toothpicks, with sauce for dipping. These are good hot or at room temperature. Vermicelli will stay crisp for about 2 hours at room temperature.
Notes
Good served hot or at room temperature. Reheat fried meatballs in a 375ºF oven for about 10 minutes. Meatballs can also be shaped and rolled, covered, then refrigerated for a day before frying.
Find it online: https://hilahcooking.com/satans-hairy-meat-balls/