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
2lemongrass stalks
5spring onion
3garlic cloves
2teaspoonclear honey
2tablespoonfish sauce
large handful fresh coriander
small handful fresh mint
500g(1.1 lb) minced pork
For the dipping sauce
25g(1oz) carrot
¼cupwhite vinegar
1tablespoonfish sauce
⅛cupwater
2tablespoonraw sugar
1tablespoonlime juice
1tablespoonchopped 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.