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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4.55 from 11 votes

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.
Author: Claire | Sprinkles and Sprouts
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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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