Thai Meatballs with Spicy Peanut Sauce in Beggar’s Purse
Pork meatballs, wrapped in a beggar’s purse over a bed of peanut sauce and broccoli slaw.
When using Chinese wonton wraps, egg wash all sides quickly as wontons tend to dry out after a few minutes making it difficult to seal properly.
Place meatball in center and fold two corners first, crease, then bring remaining corners to top, press firmly pinching and roll top to seal wonton. Just follow picture and you’ll get it!
……Good job!! you should be proud of yourself as this is very tricky especially if you don’t have someone right there instructing you. You’re a Pro… lets move on……
…..in medium size pot add 4 cups grapeseed oil, on medium heat slowly submerge wonton, (one at a time) and cook 3 minutes on all sides until golden brown, remove from oil and place on double sided paper towel to remove excess oil and allow to cool.
Wilt chives under warm water and tie around pouch. Remember “too much heat.. kills greens”.
in a large bowl peel and shred broccoli stems, green and red cabbage, carrots and red onions. Add 1 tbs. Kosher salt, 2 tbs. chopped cilantro, 1 teaspoon grapeseed oil, 1 tbs. apple cider vinegar.
Katherine’s Take: This recipe was just an excuse to fry up some wontons because what’s better than crispy wontons? Well, after this dish, I’d say crispy wontons, with fragrantly spiced pork meatballs and a heat-infused peanut sauce. The broccoli slaw cools all the flavors and adds another crunchy texture.
The boys took quite an interest in building the Thai meatballs in their wonton purses, and more of an interest in devouring each serving. Definitely a kid-pleaser.
Suggestions and Alternatives
- When cutting the beggars purse in half… (if that’s how you want to present it), please use a serrated knife.
- Don’t use Olive Oil to deep fry your purse. If you can’t find grapeseed oil use canola oil or vegetable oil. Olive oil will change the flavor of the wonton.
- If you can’t find coconut milk or lemongrass, you can substitute it with whole milk and lemon zest, but be sure to double the amount of lemon zest.
- Baguette bread can be substituted with day old white bread.
Thai Pork Meatballs with Spicy Peanut Sauce in Beggar's Purse
Beggars purse Thai pork meatballs with a spicy peanut sauce and broccoli slaw.
Ingredients for Thai Meatballs
- 2 stalks lemongrass crushed
- 1 12 oz. can coconut milk unsweetened
- 4 slices baguette bread day old
- 1/4 lb. ground pork quality
- 3 teaspoons kosher salt
- 1 teaspoon cumin ground
- 2 tbs. cilantro chopped
- 2 lemon zested
- 1 tbs. grape seed oil
Instructions for Meatballs
In small pot on low heat add coconut milk, crushed lemongrass, and ginger micro fined.
Let steep for 2 hours to extract as much lemongrass and ginger flavor.
In separate bowl add ground pork, torn baguette bread, ground cumin, kosher salt, lemon zest, micro fined ginger, minced Thai chilies, and chopped cilantro.
Mix well until all has been incorporated.
Let sit covered in refrigerator for 15 minutes.
Roll out meatballs no bigger than 3 inches in diameter. set aside
Using a cast iron skillet add 1 tbs. grape seed oil. Sear meatballs 4 minutes on all sides then transfer to sheet tray and bake for another 10 minutes on 350 degrees. Make sure internal temperature reaches 145 degrees F. set aside and allow to cool.
Wonton Wrap Assembly Instructions
Using Chinese Wonton Wraps 6" x 6" egg wash all sides. Work quickly because wonton wraps dry out fairly quickly.
Place meatball in center and fold two corners first, crease then bring remaining corners to top press firmly pinching and twist top to seal wonton. Do this for remainder of ground pork mixture.
In medium size pot on medium heat add 4 cups grapeseed oil, once temperature of oil has reached 350° F. slowly submerge wonton, cook 3 minutes on all sides until golden brown.
Wilt chives under warm water and tie around pouch.
Brocoli Slaw Instructions
In a large bowl peel,shred broccoli stems, green and red cabbage, and carrots. shave red onions. Add Kosher salt, chopped cilantro, grapeseed oil, and apple cider vinegar. Lightly toss.
Refrigerate until ready to plate.
see Peanut sauce recipe