Thai Pork Meatballs
These Thai Pork Meatballs are flavour bombs! Fabulous thai flavours in easy to eat form! Serve these as a canapé, nibble or appetiser. Or cook them up as part of a Thai banquet. However you make them, make sure you grab a few for yourself as these go quickly.
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Ingredients
For the meatballs
- 2 lemongrass stalks
- 5 spring onion
- 3 garlic cloves
- 2 tsp clear honey
- 2 tbsp fish sauce
- large handful fresh coriander
- small handful fresh mint
- 500 g (1.1 lb) minced pork
For the dipping sauce
- 25 g (1oz) carrot
- 1/4 cup white vinegar
- 1 tbsp fish sauce
- 1/8 cup water
- 2 tbsp raw sugar
- 1 tbsp lime juice
- 1 tbsp chopped coriander stalks
Instructions
Start by making the dipping sauce.
- Finely chop the carrot.
- Add the carrots to a small pan along with the remaining dipping sauce ingredients.
- Place the pan over a low heat and heat gently until the sugar has dissolved.
- Set aside to cool.
To make the meatballs
- Remove the outer leaves from the lemongrass and cut it into rough chunks.
- Place it in the food processor and give it a good blitz.
- Peel the garlic and add it to the processor.
- Cut the roots and very tough green part from the spring onion and place it in the food processor.
- Add in the honey and fish sauce, then blitz on high until you have a thick mush.
- Add the coriander, mint and mince and pulse chop until well combined.
- Form the balls into 2cm (1inch) diameter balls.
- Add a small amount of oil to a non-stick frying pan and cook the meatballs for 4-5 minutes, turning regularly until browned all over and cooked through.
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