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Foraging with Alexis Nikole Nelson.
The inspiration for these meatballs comes from Southeast Asia (dill, though more a Western herb, is used in the cooking of northern Vietnam). If you can find ground galangal, it’s great in place of the ground ginger; it lends a citrusy, uniquely Southeast Asian flavor and aroma. A food processor makes quick work of mincing the aromatics and produces a firm texture in the cooked meatballs. Serve with rice or lettuce leaves for wrapping, and with a simple dipping sauce of fish sauce, lime juice, sugar and garlic. Or tuck them into a baguette with pickled vegetables, banh mi style.
stalks fresh lemon grass, trimmed to the lower 5 or 6 inches, dry outer layers discarded, thinly sliced
teaspoons ground ginger OR ground galangal
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