5.0 from 6 votes
Moo Deng Recipe - Thai Bouncy Pork Meatballs
Moo deng is not just a baby hippo! It refers to Thai bouncy pork meatballs that we typically add to noodle soups, but you can add them to any dish you want. They're super easy and can be frozen.
Servings: 4 servings
Course:
Main Course
Cuisine:
Thai
Ingredients
- ¼ teaspoon white peppercorns
- 1 clove garlic
- 9 oz ground pork preferably not lean
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 2 teaspoons sugar
- 1 small ice cube optional
Instructions
- Bring a pot of water to a boil for cooking the meatballs. Meanwhile, pound the garlic and peppercorns into a paste in a mortar and pestle. Alternatively, finely grind the pepper and grate or press the garlic into a paste.
- Add the ground pork into a food processor and add the pepper and garlic paste, all of the seasonings, and a small ice cube. Blitz until the pork resembles a paste, which should only take 15-20 seconds. It does not have to be super smooth. Scrape down sides as needed.*If you don't have a food processor, simply knead all meatball ingredients together well with your hand. The texture of the meatball will be rougher, but it'll still be tasty.
- With gloved hands, roll the pork into balls, about ½-inch in diameter. If you don't have gloves, wet your hands to prevent the pork from sticky to your hands.
- Once the water is boiling, add the meatballs into the boiling water and cook for 2 minutes or until fully cooked. Remove with a wire skimmer and it's now ready to be added to all kinds of dishes, especially noodle soups!
Cup of Yum