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Stir Fried Thai Meatballs
From Statesboro Market2Go
<p>This is a delicious change from the norm if you’re craving Asian. It’s a sweet and sour curry sauce with all local veggies and Hunter Cattle ground beef meatballs with a little spice—or not—and if you haven’t made Hunter Cattle meatballs yet, well let’s just say you’re wasting time.</p>Source: My taste buds decided to create this one... (Entered by Amy Womble)
Serves: 2
Ingredients
.75 lbs
Ground beef
1 clove
finely diced garlic
3 sprigs
chopped thai basil
1 tsp
soy sauce
1 tbsp
sesame oil (optional)
1 whole
small vidalia onion finely diced
1/4 tsp
dried red pepper flakes (optional)
1
large egg
1/2 cup
bread crumbs (panko or other)
1/4
red bell pepper cubed
1
small green bell pepper cubed
1-2
small onions halved then sliced
1
small cucumber halved then sliced
2/3 cup
water
1/3 cup
vinegar
1/2 cup
ketchup
3 tbsp
soy sauce
1 tbsp
thai basil chopped
2 tbsp
honey
1/2 cup
white sugar
1/2 cup
brown sugar
1 tsp
ground ginger
1 tbs
corn statch
1 tsp
red/orange/yellow curry powder
Step by Step Instructions
- 1. pre-heat oven to 400. In a mixing bowl combine the first 9 ingredients and add salt and pepper. Form into 1/2" meatballs and bake at 400 degrees on a baking sheet covered with parchment for 15 minutes. Rotate and bake 10 more minutes. While baking meatballs, in a wok with 1 tbs sesame oil 1 tbs vegetable oil stir fry the chopped peppers, onion, and cucumber until browned slightly. Set aside. In same wok, combine water, vinegar, ketchup, 2nd portion of basil, honey, sugar, ginger, and corn starch, curry powder. Bring to a boil, reduce heat and simmer for 7 minutes--taste and adjust to your liking. Remove meatballs from oven, add to sauce simmer for 20 minutes. Stir occasionally. Add stir fried vegetables cook 2-3 minutes to heat. Serve over rice. Yummmmmy