We really like thai-inspired food in our house. Mostly we have rice with the meal, but I needed a lighter meal, so I opted for a pearl barley/cabbage salad.

The meatballs were really really tasty. They were very flavorful, a little on the spicy side, but you can control that with the amount of chili you add. If you need a new twist to your normal meatballs give these a try.

Ingredients:

Thai Meatballs:

450 g (1 lbs) ground pork
150 g (⅓ lbs) raw shrimp (peeled and deveined), grounded
3 scallions, thinly sliced
1 teaspoon grated ginger
1 jalapeño, minced
1 garlic clove, minced
1 small handful cilantro leaves, chopped
½ lime, the juice from
½ teaspoon sesame oil
½ teaspoon red curry paste
½ teaspoon fish sauce
salt and pepper to taste
vegetable oil for frying

Salad:

pearl barley, cooked according to instructions on package
green cabbage, thinly sliced
cilantro
carrots, julienned
chili pepper, julienned

Directions:

Mix all the ingredients for the meatballs in a bowl. Heat a skillet with some vegetable oil and panfry a small test meatball. Taste the cooked test meatball and season the meatball mixture if it according to your taste.

Form the meatball with a spoon, and panfry them, until cooked through. Mix up the salad, and serve the meatballs on the salad with some satay sauce on the side.

Enjoy!