Thai Meatballs

Ground meat - I prefer to use ground chicken because its low in calories and high in protein, but you can substitute ground pork as well.

Lemongrass - You will be throwing the lemongrass in the food processor, so you won't need to worry about chopping it up. However, you will still need to trim the lemongrass. To do this, you cut off both ends and then the outer layer should peel off easily. For further instructions, check out the steps I laid out in my Basil Lemongrass Coconut Curry recipe.

Ginger and Garlic - I used fresh ginger, but if substituting ground ginger, use ¼ teaspoon. If substituting ground garlic for fresh, use ¼ teaspoon.

Green onions - After trimming off the roots, I use about ¾s of the green onion

Cilantro - I happen to love cilantro, but if you're not a fan you can leave this ingredient out

Seasonings - You will likely need more salt than you expect, so don't be shy about adding a full teaspoon. Add the red pepper flakes according to your tastes

Slice of Bread - While this may be an odd ingredient, I believe it makes the meatballs moister than plain bread crumbs. Stick the read under water for a few seconds until it is fully saturated then wring out the excess water.

egg - this helps all the ingredients stick together.

Working with ground meat can be sticky, but coating your hands in a light layer of oil should help!

These Thai meatballs are excellent on their own, but the zesty Thai dipping sauce takes it to the next level. The best part: it uses almost all the same ingredients already found in the meatballs so you will already have everything on hand! In addition to the cilantro, green onion, ginger, garlic, you'll need a few pantry staples like honey and rice vinegar.

These meatballs are best eaten with rice, but if you're looking to make your dinner more of a feast, I'd recommend eating

Miso Sugar Snap Peas

Brown Butter Nori Roasted Vegetables