Hairy (meat) balls for Halloween! These deep fried meatball appetizers have a secret ingredient that makes them look hairy (or wormy if you're less perverted than me).
Ground pork/Turkey | 1/2 Pound | |
Red chiles | 2 , minced | |
Green onions | 2 , minced | |
Garlic | 1 Clove (5 gm) , minced | |
Cornstarch | 2 Teaspoon | |
Paprika | 1 Teaspoon | |
Salt | 1/2 Teaspoon | |
Bean thread noodles | 1 Cup (16 tbs) (((vermicelli))) | |
Oil | 4 Cup (64 tbs) (((For deep frying))) | |
Ketchup | 2 Tablespoon (((optional))) | |
Fish sauce | 1 Teaspoon (((optional))) | |
Sriracha | 2 Teaspoon (((optional))) |
MAKING:
1.In a large bowl, combine ground meat, chile, green onion, garlic, cornstarch, paprika, salt and mix well.
2.Shape into balls (2-3 teaspoons of meat each) and roll each ball into broken vermicelli to coat well.
3.Refrigerate the balls for up to 8 hours.
4.Heat oil in a pot up to 360-375F and fry meatballs in batches.
5.Fry until the balls are cooked.
SERVING:
6.Serve on toothpicks with sauce and enjoy!
TIP:
Vermicelli will stay crisp for about 2 hours at room temperature.
Serving size
Calories 101Calories from Fat 83
% Daily Value*
Total Fat 9 g13.8%
Saturated Fat 2 g10%
Trans Fat 0 g
Cholesterol
Sodium 134 mg5.58%
Total Carbohydrates 2 g0.7%
Dietary Fiber %
Sugars
Protein 3 g6%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet