Meatballs:
1 lb spicy pork sausage
1 lb ground turkey
1 yellow onion- finely minced
3 garlic cloves- minced
2 inches ginger- grated
1 egg
1/2 c bread crumbs
3 green onions- finely chopped
2 tbsp fresh mint-finely chopped
2 tbsp cilantro- finely chopped
1 fresno chili- finely minced
1 tsp fish sauce
Salt & pepper to taste
Coconut Miso Broth:
1 shallot- finely minced
2 garlic cloves- minced
1 tbsp ginger- grated
2 tbsp white miso paste
4 stocks sliced & bruised lemon grass
½ c chicken stock
1 tbsp fish sauce
1 tbsp brown sugar
1 can full fat coconut milk
1 tsp red pepper flakes (adjust for your spice preference)
Garnish:
Sliced green onion
Zest of 1 lime
Chili oil
*Serve over rice.
Steps for Cooking Meatballs and Coconut Miso Broth
For the Meatballs:
Sauté Aromatics for the Meatballs:
Heat a small skillet over medium heat with a drizzle of oil. Sauté the finely minced yellow onion, minced garlic, and grated ginger until softened and fragrant (about 3-4 minutes).
Remove from heat and allow the mixture to cool slightly. Once cooled, finely chop the mixture again until it forms a rough paste.
Prep the Meatball Mixture:
In a large mixing bowl, combine the pork sausage, ground turkey, sautéed onion-garlic-ginger paste, egg, bread crumbs, green onions, mint, cilantro, fresno chili, fish sauce, salt, and pepper.
Mix the Meatball Mixture:
Use your hands or a spatula to gently combine the ingredients until just mixed. Avoid overmixing to keep the meatballs tender.
Shape the Meatballs:
Form the mixture into evenly-sized meatballs, about 1½ inches in diameter. Set them on a plate or baking sheet.
Cook the Meatballs:
Heat a large skillet or frying pan over medium heat with a drizzle of oil. Add the meatballs in batches to avoid overcrowding. Sear them until golden brown on all sides (about 2-3 minutes per side). They don’t need to cook through fully at this stage. Remove and set aside.
For the Coconut Miso Broth:
Sauté Aromatics:
In the same pan, add a bit more oil if needed. Sauté the minced shallot, garlic, and grated ginger over medium heat until fragrant (1-2 minutes).
Add Miso Paste and Lemongrass:
Stir in the miso paste and bruised lemongrass stalks, cooking for 1 minute to release their flavors.
Deglaze and Build the Broth:
Pour in the chicken stock, fish sauce, and brown sugar. Stir to dissolve the sugar and scrape any browned bits from the pan for extra flavor.
Simmer with Coconut Milk:
Reduce the heat to low and add the coconut milk. Stir to combine, then sprinkle in the red pepper flakes. Simmer gently for 10-15 minutes to let the flavors meld.
Return Meatballs to the Broth:
Add the seared meatballs to the broth. Cover and simmer for 10-12 minutes until the meatballs are fully cooked through.
Garnish and Serve:
Prepare the Rice:
Serve the meatballs and broth over cooked rice in individual bowls.
Garnish:
Top with sliced green onions, lime zest, and a drizzle of chili oil for added flavor and heat.