Yield: Yields 16 to 18
This traditional recipe, from the Shan state of Burma, is for meat balls made with ground beef or pork flavored with minced lemongrass, ginger, and garlic. But it’s easier in a North American kitchen to flatten the balls and cook them as sliders. They cook slowly in a little oil, which gives them a slight crust and succulent interior. Traditionally the meat is chopped by hand, which has a different texture from ground meat, and it’s worth trying. You can also chill the meat and use a food processor to grind it.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Credit: “Excerpted from Burma: Rivers of Flavor by Naomi Duguid (Artisan Books). Copyright © 2012.”
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?