Despite not being Mexican, Mom could cook like one. In this mouthwatering breakfast recipe, eggs are poached in salsa and served on corn tortillas with cheese, sour cream, and black olives on top. With fresh avocado or guacamole, this dish would also be tasty. It would be gluten-free if you used readily available gluten-free tortillas. The dish is dairy-free if you leave out the cheese and sour cream.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- 1 pound lean ground pork
- ¼ cup panko bread crumbs
- 1 large shallot, minced
- 2 tablespoons lemongrass paste (such as Gourmet Garden®)
- 1 tablespoon finely chopped mint
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, crushed
- 1 teaspoon finely grated ginger root
- ¼ teaspoon salt
- ¼ cup water
- 3 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon white sugar, or more to taste
- 1 teaspoon rice vinegar
- 1 small Thai chile pepper, minced
- 1 small garlic clove, finely chopped
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper and set aside.
- Combine ground pork, bread crumbs, shallot, lemongrass paste, mint, fish sauce, brown sugar, garlic, ginger root, and salt in a large bowl. Using a 1-tablespoon cookie scoop, shape mixture into meatballs, and place on the prepared baking sheet.
- Bake in the preheated oven until meatballs are no longer pink in the center and cooked through, about 15 minutes.
- Meanwhile, prepare the dipping sauce by mixing water, fish sauce, lime juice, sugar, Thai chile, and garlic in a small bowl.
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Place meatballs under the hot broiler just until the tops start to turn brown to get a little color and crispness, about 2 minutes. Serve with the dipping sauce.
- Lemongrass paste in the tube can be found in the produce department of your grocery store.
Nutrition Facts
| Calories | 306 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 0 g |
| Protein | 22 g |
| Saturated Fat | 6 g |
| Sodium | 1589 mg |
| Sugars | 8 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
These turned out really perfect for me, followed the recipe to the letter except scaled to 2 servings. I served with shredded cabbage (ie, bagged coleslaw mix). Really nice light summer lunch.
I followed the directions as written, including the more exotic ingredients. I was excited about making these but found them disappointingly dry. I didn’t keep the leftover meatballs – just tossed them. I think I’ll try a new recipe next time. I also found the meatballs lacked the intensity of flavor that I would have preferred.
Absolutely delicious! I made them as written. They were tender, and the dipping sauce put them over the top. Highly recommended…
You need to be careful not to overcook – even though they look very light in colour, transfer them to broil after the recommended time.
Delicious! I didn’t make the dipping sauce and served it over jasmine rice. However, the meatballs were tender and, with the beautiful array of flavors, I didn’t feel like a sauce was even needed. I will make this dish again!
Absolutely Delicious! I substituted some of the harder to get ingredients such as fish sauce and shallots for ones I had around the house (soy sauce and onion) but this dish still turned out wonderfully.