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Crispy Meatballs with Glass Noodles & Sweet Chili Sauce

Enjoy a delightful fusion of flavors with these crispy meatballs, paired with slippery glass noodles and a zesty sweet chili sauce, perfect for any gathering or cozy dinner.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 5 servings
Course: Appetizer, Main Course
Cuisine: Asian, Fusion
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1.4 oz dry glass noodles Soak in room temperature water for about 7-10 minutes.
  • 5 cloves garlic, minced Fresh is best!
  • 1 teaspoon white peppercorns
  • 6-8 cilantro stems or 3 cilantro roots, chopped
  • 1 lb ground pork Try Smithfield for quality.
  • 2 tablespoons soy sauce Low-sodium recommended.
  • 1 tablespoon oyster sauce
  • 1 tablespoon sugar
  • 1 large or medium egg
  • 3 tablespoons cornstarch
  • 1-2 green onions, chopped
  • Frying oil (like canola or vegetable oil, as needed)
For Serving
  • Thai sweet chili sauce
  • Cucumber slices Optional for freshness.

Method
 

Preparation
  1. Soak the glass noodles in room temperature water for about 7-10 minutes until pliable. Drain and set aside.
  2. Pound the garlic, white peppercorns, and cilantro into a fine paste.
  3. In a large mixing bowl, combine the ground pork with the garlic-cilantro paste, soy sauce, oyster sauce, sugar, egg, and cornstarch. Mix until it holds its shape.
  4. Drain the glass noodles and cut them into 2-inch pieces. Fold these into the meat mixture along with the chopped green onions.
  5. Form the mixture into 1.5-inch meatballs, tucking in any long noodle pieces to secure them.
Cooking
  1. In a deep skillet, heat the frying oil to 325°F (about 5-7 minutes).
  2. Carefully add the meatballs to the hot oil and fry for about 5-6 minutes, or until golden brown and cooked through.
  3. Transfer the meatballs to a wire rack to drain excess oil. Cool for about 5 minutes before serving.
Serving
  1. Serve with Thai sweet chili sauce and optional cucumber slices.

Notes

Monitor frying temperature closely to avoid burning. If the meat mixture is too loose, add more cornstarch.