Larb Tod Recipe

Minced pork or chicken: Choose either minced pork or chicken as the base for the meatballs, depending on your preference.

Jasmine rice: Cooled, cooked jasmine rice adds texture and helps bind the meatballs together.

Fish sauce: A key ingredient in Thai cuisine, providing a salty and umami flavor.

Lime juice: Adds a tangy and fresh citrus flavor to the mixture.

Sugar: Balances the flavors with a touch of sweetness.

Fresh herbs: A mix of chopped mint, cilantro, and green onions brings aromatic and fresh notes to the dish.

Chili flakes: Adds a spicy kick to the meatballs; adjust to taste.

All-purpose flour: Used for coating the meatballs before frying, giving them a crispy exterior.

Vegetable oil: Necessary for frying the meatballs to a golden brown perfection.

When forming the meat mixture into balls, wet your hands slightly with water to prevent the mixture from sticking to your fingers. This will help you create smooth, evenly shaped balls that will fry more uniformly. Additionally, ensure the oil is at the right temperature by testing a small piece of the mixture first; it should sizzle immediately but not burn. This ensures that the balls cook through evenly and achieve a perfect golden-brown crust.

• minced pork - Substitute with minced turkey: Minced turkey provides a similar texture and is a leaner option.

• minced pork - Substitute with minced tofu: For a vegetarian option, minced tofu can mimic the texture of minced meat.

• cooked jasmine rice - Substitute with cooked quinoa: Quinoa is a high-protein alternative that offers a slightly different texture but works well in the recipe.

• cooked jasmine rice - Substitute with cooked brown rice: Brown rice adds a nutty flavor and is a whole grain option.

• fish sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor and is suitable for those avoiding fish products.

• fish sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a rich, savory flavor.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor.

• lime juice - Substitute with rice vinegar: Rice vinegar provides a mild acidity that can complement the other flavors.

• sugar - Substitute with honey: Honey adds sweetness with a slightly different flavor profile.

• sugar - Substitute with maple syrup: Maple syrup provides a natural sweetness and a unique flavor.

• fresh herbs - Substitute with dried herbs: Dried herbs can be used in smaller quantities to provide similar flavors.

• fresh herbs - Substitute with basil: Basil can add a fresh, aromatic flavor similar to mint and cilantro.

• chili flakes - Substitute with cayenne pepper: Cayenne pepper provides a similar heat level and can be used in smaller amounts.

• chili flakes - Substitute with paprika: Paprika offers a milder heat and a smoky flavor.

• all-purpose flour - Substitute with cornstarch: Cornstarch can provide a similar coating and is gluten-free.

• all-purpose flour - Substitute with rice flour: Rice flour is a gluten-free alternative that provides a crispy texture.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and a neutral flavor, making it suitable for frying.

• vegetable oil - Substitute with peanut oil: Peanut oil has a high smoke point and adds a subtle nutty flavor to the dish.

• Allow the larb tod balls to cool completely at room temperature before storing or freezing. This prevents condensation, which can make them soggy.

• For storing in the refrigerator:

  • Place the cooled larb tod balls in an airtight container.
  • Separate layers with parchment paper to prevent them from sticking together.
  • Store in the refrigerator for up to 3 days.

• For freezing:

  • Arrange the cooled larb tod balls on a baking sheet lined with parchment paper, ensuring they are not touching.
  • Place the baking sheet in the freezer for about 1-2 hours, or until the balls are frozen solid.
  • Transfer the frozen balls to a resealable freezer bag or airtight container.
  • Label the bag or container with the date and contents.
  • Store in the freezer for up to 3 months.

• Reheating:

  • For refrigerated larb tod balls, preheat your oven to 350°F (175°C). Place the balls on a baking sheet and heat for about 10-15 minutes, or until warmed through.
  • For frozen larb tod balls, preheat your oven to 350°F (175°C). Place the balls on a baking sheet and heat for about 20-25 minutes, or until warmed through.
  • Alternatively, you can reheat in a microwave on medium power in 1-minute increments until heated through, though this may not retain the crispiness as well as oven reheating.

• Serving suggestion:

  • Serve the reheated larb tod balls with a side of sweet chili sauce or your favorite dipping sauce for an extra burst of flavor.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Larb Tod balls on a baking sheet lined with parchment paper.
  3. Lightly spray or brush the balls with a bit of vegetable oil to help them crisp up.
  4. Bake for about 10-15 minutes, or until they are heated through and the exterior is crispy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the pan.
  3. Place the Larb Tod balls in the skillet, making sure not to overcrowd them.
  4. Cook for about 5-7 minutes, turning occasionally, until they are heated through and the exterior is crispy.

• Microwave Method:

  1. Place the Larb Tod balls on a microwave-safe plate.
  2. Cover them with a damp paper towel to prevent them from drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly.
  4. For a crispier exterior, you can finish them off in a hot skillet for a minute or two.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Lightly spray the Larb Tod balls with vegetable oil.
  3. Place them in the air fryer basket in a single layer.
  4. Cook for about 5-7 minutes, shaking the basket halfway through, until they are heated through and crispy.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the Larb Tod balls on a baking sheet.
  3. Lightly spray or brush them with a bit of vegetable oil.
  4. Bake for about 10-15 minutes, or until they are heated through and the exterior is crispy.

• Mixing bowl: Use this to combine the minced meat, cooked rice, fish sauce, lime juice, sugar, chopped herbs, and chili flakes.

• Measuring cups and spoons: These are essential for accurately measuring ingredients like fish sauce, lime juice, sugar, and chili flakes.

• Wooden spoon: Ideal for mixing the ingredients together in the mixing bowl.

• Knife: Necessary for chopping fresh herbs like mint, cilantro, and green onions.

• Cutting board: Provides a safe surface for chopping herbs.

• Plate: Use this to hold the flour for coating the meatballs.

• Frying pan: Essential for frying the meatballs until they are golden brown and cooked through.

• Slotted spoon: Perfect for removing the fried meatballs from the oil and allowing excess oil to drain.

• Paper towels: Place these on a plate to drain the fried meatballs and absorb excess oil.

• Tongs: Useful for turning the meatballs while frying to ensure they cook evenly.

• Serving dish: Use this to present the cooked meatballs, ideally with a side of sweet chili sauce.

Prepare ingredients ahead: Chop herbs and cook rice in advance to streamline the process.

Use a food processor: Quickly mix minced meat, rice, and other ingredients in a food processor.

Batch frying: Fry multiple balls at once to save time.

Preheat oil: Ensure the oil is hot before frying to reduce cooking time.

Uniform shape: Form balls of the same size for even cooking.

Prepare dipping sauce: Have sweet chili sauce ready before you start frying.