The Dark Kitchen
The Dark Kitchen
The Dark Kitchen
Dark's Kitchen
Yield: 2 dozen


1 lb ground pork
1 lb ground beef
3/4 C fresh cilantro, chopped
1/2 C seasoned breadcrumbs or panko breadcrumbs
3 cloves garlic, minced
2 large eggs, lightly beaten
2 Thai or red chiles, seeds removed, minced
1 lime, zested and juiced
2 Tbsp soy sauce
1 tsp ginger
1 Tbsp fish sauce
kosher salt and freshly ground pepper, to taste
olive, vegetable, or peanut oil, as needed, for frying


2 C bisquick (see my homemade bisquick in Misc. recipes)
2/3 C milk
1/2 C basil leaves, chopped
2 cloves garlic, minced


Preheat oven to 450 F degrees.

Combine pork and beef in a large bowl. Add cilantro, breadcrumbs, garlic, eggs, chiles, lime zest and juice, soy sauce, ginger, and fish sauce.

Season generously with salt and pepper. Mix until incorporated.

Using a Tbsp, scoop balls of meat and roll meatballs.

Transfer to a baking sheet or dish.

Bake for 20 minutes.

Remove from oven and let cool.

Pour 2-3 inches of cooking oil into a Dutch oven, making sure there is at least 3 inches of space between oil and top of dish, or, use a deep fryer, if you have one.

Heat oil to 375 F degrees.

In a bowl, mix bisquick and milk.

Stir in basil and minced garlic. Batter should be quite thick.

Once oil is hot, roll and coat each meatball in batter mixture and carefully lower into frying oil.

In batches (making sure the temperature of the oil doesn’t lower), fry meatballs, flipping occasionally, until golden brown on all sides, 2-3 minutes. Don't over-crowd the pot.

Use a slotted spoon to remove meatballs from oil. Transfer to a paper towel-lined plate to drain and cool.

Serve with your favorite dipping sauce.
Asian Fried Meatballs
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