Fried meat balls (Tod man nuer) from The Complete Asian Cookbook by Charmaine Solomon

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • AliciaWarren on September 14, 2013

    Page 310 in my book. This is my favourite meatball recipe and the reason I buy pork mince when I buy beef mince. There's no need to add salt because there's plenty of salt in the fish sauce. It's a very sticky mix to roll into balls. Flouring your hands helps. I find it's not very spicy, it can easily take additional Thai spices if you choose.

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