Ingredients
1 teaspoon salt
2 tablespoons coconut palm sugar
1 tablespoon fish sauce
1/2 teaspoon ground ginger
1/4 cup breadcrumbs
2 tablespoons dried parsley
1 1/2 carrots, finely minced
4 garlic cloves, pressed or minced
1/2 small red onion, finely minced
1 1/2 pounds ground venison (sub ground beef)
Step by step
In a large bowl, mix together the ground venison, red onion, garlic cloves, carrots, parsley, bread crumbs, ground ginger, fish sauce, coconut palm sugar, and salt.
Form into 1-inch meatballs and set aside.
In a skillet or cast iron pan, gently heat about 1/2-inch of olive oil over medium heat. Working in batches, brown the meatballs on all sides and until cooked through.
Set the meatballs aside in a 170 degree F oven to keep warm.