Green papaya meatballs with peanuts and sweet-spicy glaze
Cutlets and meatballs
My food daydreams always turn to Southeast Asia; the fresh ingredients, and clean yet complex flavors – I could eat them every day. The lone papaya tree growing in the middle of my raised bed garden inspired these meatballs. Initially planted for shade, it is now bursting with green papayas. I know, green papaya and meatballs? I thought it was worth a try since I knew that the skin and leaves of unripe papaya contain the enzyme papain, which is a natural meat tenderizer. I love green papaya salad and, although I was not sure if grated unripe papaya would work as a binder, these meatballs are tender, moist and delicious. I made them a few times and the smaller size seemed to hold together better. Sprinkled with peanuts, drizzled with the glaze and wrapped in a piece of cabbage, these remind me of the best street food (or hors d'oeuvres) – a tasty burst of sweet, salty, and a touch of spice.
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