Reviewed: Mar. 10, 2009

I added fresh ginger and substituted soy sauce for the salt. The substitution was a mistake and made the meatballs too moist. Other than that, they tasted great. The flavors work really well together. I wanted a sauce to make them a little juicier, but everyone else in my family liked them as they were.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

OBERPRILLER

Cooking Level: Expert

Home Town: Austin, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 15, 2009

Made a lot of changes. First we didn't grill them. It was a freaking 13 below outside. I fried them until they were brown on the outside and then tossed them into the crockpot with the Rice Vinegar Basting Sauce recipe from this website. I also used dried lemon grass, since fresh is never available to me. (If anyone has a better way to reconstitute lemon grass so it isn't woody, I'd love to hear it.) I served this as an appetizer to dinner guests and they loved it.

Was this review helpful? [ YES ]
7 users found this review helpful