Recipe: Lemongrass, Cilantro and Onion Stuffing (shaped into balls then baked)

LEMONGRASS, CILANTRO AND ONION STUFFING

2 large red onions, chopped fine
2 tablespoons peanut oil
Pinch chile powder
2 stalks lemongrass, bruised and chopped very fine
3 cups fresh white bread crumbs
2 big handfuls chopped cilantro, plus additional for garnish
Salt and black pepper (to taste)
1 large egg, beaten
1/4 cup butter, melted

Preheat oven to 400 degrees F.

Cook onions in oil with chile and lemongrass for 8 to 10 minutes until well softened. Allow to cool slightly.

Mix bread crumbs with cilantro in large bowl, then season well. Stir spiced onions throughout mixture, add beaten egg, then mix to bind stuffing together. Add a little melted butter if necessary to keep mixture together.

Shape stuffing into 12 balls (wet your hands with cold water to make the shaping easier).

Heat butter in a roasting pan on stove, then add stuffing balls and turn them in butter until completely coated.

Roast in hot oven about 30 minutes, until a deep golden brown. Sprinkle with extra cilantro and serve with oven-baked pork chops, if you like.

Makes 4 servings
Source: Onions, Onions, Onions by Rosemary Moon