Thai Meatball Sub

When I go out to eat, I like to order ‘something I can’t make at home’.  A couple years ago, these choices would likely encompass most of the menu at any non-Asian restaurant.  Actually, it would probably include many Asian dishes as well.  This year I learned how to make dumplings, Korean short ribs and takoyaki. Up until this year, I’d never roasted a whole chicken (successfully), charcuterie’d, or made meatballs–until now.

To me, meatballs have always been part of a meatball sub or swimming in brown gravy at the smorgasbord.  A Swedish friend of mine makes meatballs that rival the ones at Ikea–that might sound like an insult, but really; the meatballs at Ikea are quite good.  Hers are airy, petite, perfectly round and browned on the outside; moist and tender on the inside.  I don’t know what she puts in them, but they are savory without being salty; hearty without being heavy.  I do know she bakes them, because I’ve shown up at her house as she’s taking them out of the oven and have eaten so many that she’s had to roll me out of the house.

Then there are my friend, Judi’s meatballs that look so good on her blog, that I had to try to make them myself.  And then I tried several other meatball recipes, but Judi’s is my favorite Italian meatball.  She includes bread, parsley and pecorino cheese in hers and fries them.  They get nice and brown and crispy on the outside.  The bread gets toasty, the cheese add exactly the right amount of salty/sharpness and the parsley/garlic freshness is likely what you might imagine the Italian countryside tasting like, if it had a flavor.   One of my favorite parts about making these meatballs is the aroma that fills the kitchen.  It smells like everything you love about Italian food all rolled into one little ball of perfect goodness.

Spice mix for the meatballs

When I decided to figure out my own version of a meatball, I wanted to do something that would re-create that inviting scent of home that would greet you when you came through the door.  I thought about the spices and herbs that reminded me of growing up in a Thai kitchen and created a Thai-inspired meatball.  I decided to eat it as a sandwich, just so I could pair it with other fresh Thai condiments.  It may look like a banh mi sandwich; but the aroma is decidedly Thai  If I ever try my hand at baking; I might try baking a banh mi roll for these meatballs, since it is lighter that a French baguette, substituting some of the wheat flour with rice flour, complementing the curry spices of the meatball.

the meatballs ready for the frying pan

I chose to use ground goat meat, because it is lean and complements the curry spices well.  A combo of lean pork/beef works for this as well.  I may even try to grill the meatballs this summer with a meatball grilling gadget–juicy goodness with dipping sauces and no bun!