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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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
Start by making the dipping sauce.
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.