Reviewed: Nov. 23, 2011

While the flavors in this were great, I found my meatballs to be quite fibrous? Maybe I dont know how to prepare lemongrass. I just chopped up the whole stalk and then blended with the onion and garlic. We will probably try again but this time I will have to strain out the woody pulp.

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2 users found this review helpful

Reviewer:

klcharnoski

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Campbell, California, USA

Living In: San Jose, California, USA

Reviewed: Aug. 23, 2011

broiled them and they were great. I did not add the full amount of lemon grass

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8 users found this review helpful

Reviewer:

maraalyson

Reviewed: Sep. 22, 2010

Great flavor.

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10 users found this review helpful

Reviewer:

KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

Reviewed: Aug. 3, 2010

This recipe is wonderful. Added soya sauce instead of salt like other users ... had no cornstarch so I added 2 tsp. rice flour ... some fresh thyme and basil from my garden. Then I refrigerated them for 2 hours. They stayed together very well and tasted delicious. Thanx for sharing bbqgirl!

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15 users found this review helpful

Reviewer:

Summerpls

Cooking Level: Expert

Home Town: Lachute, Quebec, Canada

Reviewed: Jul. 19, 2010

Like one of the other reviews, I added fresh ginger and used soy sauce instead of salt. I also didn't have oyster sauce, so used black been sauce instead. Flavor was pretty good, but trying to GRILL these was ridiculous! I ended up scraping most of it off the grill onto a cookie sheet and broiling them. I might play with the recipe since it was a different taste for ground beef, but I won't be FOLLOWING this one again.

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10 users found this review helpful

Reviewer:

LissaKatt

Home Town: Chicago, Illinois, USA

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.

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13 users found this review helpful

Reviewer:

OBERPRILLER

Cooking Level: Expert

Home Town: Austin, Texas, USA

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.

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26 users found this review helpful