Grilled Thai Pork Meatballs

Makes 4 to 6 servings

Active time: 20 minutes

Start to finish: 30 minutes

VARIATION

Ground turkey or ground veal are equally good as the basis for the meatballs.

The luscious aroma from grilling kebabs permeates the air at Thai street food markets. The flavors of fish sauce, garlic, and cilantro are present in these grilled meatballs.

8 to 12 (8-inch) bamboo skewers

2 tablespoons Asian sesame oil

4 shallots, diced

4 garlic cloves, minced

3 tablespoons fish sauce (nam pla)

3 tablespoons dry sherry

1/2 cup panko breadcrumbs

2 tablespoons chopped fresh cilantro

1 tablespoon granulated sugar

2 tablespoons cornstarch

11/4 pounds ground pork

Salt and freshly ground black pepper to taste

For dipping:

1 cup Thai Sweet and Spicy Dipping Sauce

1. Soak the bamboo skewers in cold water to cover. Prepare a medium charcoal or gas grill, or preheat the oven broiler.

2. Heat sesame oil in a small skillet over medium-high heat. Add shallot and garlic, and cook, stirring frequently, for 3 minutes, or until shallots are translucent. While vegetables cook, combine fish sauce, sherry, breadcrumbs, cilantro, sugar, and cornstarch in a mixing bowl, and mix well.

It’s a shame to waste much of a bunch of an herb like parsley, cilantro, and dill, when you need but a few tablespoons for a recipe. Trim off the stems, and then wrap small bundles in plastic wrap, and freeze them. When you need some, you can “chop” the herb with the blunt side of a knife. Herbs chop easily when frozen, and this method results in better flavors than using dried herbs.

3. Add vegetable mixture and pork to the mixing bowl, season to taste with salt and pepper, and mix well again.

4. Divide mixture into 8 to 12 portions, and form each portion into a sausage shape. Insert a skewer into each sausage so that the tip of the skewer is almost at the top of the meat.

5. Grill skewers for a total of 10 minutes, covered, turning them gently with tongs to cook all sides. Serve immediately accompanied by a bowl of Thai Sweet and Spicy Dipping Sauce.

Note: The pork mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the skewers can be grilled up to 2 days in advance and refrigerated, tightly covered. Reheat them in a 350°F oven, covered, for 10 to 12 minutes, or until hot.