Ingredients
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1 teaspoon chopped fresh coriander
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3 spring onions, chopped fine
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1 garlic clove, chopped fine
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1 mild chili, deseeded and finely chopped
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2 tablespoons fresh lime juice
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2 tablespoons light soy sauce
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1 teaspoon sesame oil
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1 tablespoon honey
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50 g caster sugar
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3 tablespoons Thai fish sauce
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4 spring onions, chopped fine
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1 garlic clove, chopped fine
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2 teaspoons lemongrass, chopped fine
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1 teaspoon cornflour
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1 tablespoon finely chopped of fresh mint
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2 tablespoons finely chopped fresh coriander
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1 teaspoon grated fresh ginger
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450 g ground lean pork
Instructions
- For the dipping sauce, whisk all the ingredients together and set aside. Start to prepare the meatballs.
- Gently heat the sugar and fish sauce in a non-stick saucepan until the sugar has melted and mixture starts to thicken. Cool, then stir into the pork mince with the remaining ingredients mixing thoroughtly.
- With damp hands, roll into 15-20 small balls, place on a plate and chill until ready to cook.
- Heat the oil in a large non-stick frying pan and fry the meatballs for 15-20 minutes, until brown and cooked through.
- As an appetizer, serve the meatballs hot accompanied by the dipping sauce. For a main meal, serve with rice/noodles and a vegetable stir fry.
- You can also freeze the meatballs raw and cook when needed. This works well.
- Happy chopping!