This appetizer is simple yet impressive for a holiday party or just a gathering of friends. It can be made ahead and put together quickly. This is a fun and tasty treat with a few finger sandwiches or dipping vegetables.
Ingredients:
GLAZE
1/2 cup teriyaki baste and glaze
2 Tablespoons lime juice
2 teaspoons Thai red curry paste
2 garlic cloves, pressed
MEATBALLS
1 pound very lean ground beef
1/4 cup plain dried bread crumbs
1 egg
2 Tablespoons Asian Seasoning Mix
2 teaspoons Thai red curry paste
2 green onions, sliced
lime wedges [ optional]
Directions:
Whisk together baste and glaze, lime juice, curry paste and galic ressed with Garlic press in small bowl.
Combine beef, bread crumbs, egg, seasoning mix and curry paste in bowl; mix well.
Use a small scoop and form beef mixture into 40 meatballs.
Place meatalls in 12-in skillet; cook over medium-high heat 8-10 minutes or until browned, turning frequently. Remove Skillet from heat
Pour glaze into skillet; stir mealballs to coat
Place meatballs onto serving plattr and top with green onions. Serve with lime wedges [ optional]
Yield about 20 servings.
NOTE: If you use a small scoop, that ensures that the meatballs will be uniform in size and will finish cooking at the same time. To substitute the Asian Seasoning Mix, add 2 teaspoons grated fresh ginger root, 3/4 teaspoon salt, 1 pressed garlic clove and 1/4 teaspoon ground cayenne pepper.
Make-Ahead: Meatballs can be cooked and frozen 3 days in advance. To reheat, place frozen meatballs in skillet with 1/4 cup water. cover; heat 7-8 minutes or until hot. Remove from Heat; stir in glaze.
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