Prep 40 mins
Cook 15 mins
This is a really yummy recipe I got out of Hello Magazine years ago. The dipping sauce is a must! Serve either as a starter or serve with noodles/stir fry as a main meal. It takes a bit of prep, but is worth it!
- 1 teaspoon chopped fresh coriander
- 3 spring onions, chopped fine
- 1 teaspoon grated fresh ginger
- 1 garlic clove, chopped fine
- 1 mild chili, deseeded and finely chopped (optional)
- 2 tablespoons fresh lime juice
- 2 tablespoons light soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon honey
- 50 g caster sugar
- 3 tablespoons Thai fish sauce
- 450 g ground lean pork
- 4 spring onions, chopped fine
- 1 garlic clove, chopped fine
- 2 teaspoons lemongrass, chopped fine
- 1 teaspoon cornflour
- 1 tablespoon finely chopped of fresh mint
- 2 tablespoons finely chopped fresh coriander
- salt and black pepper
- 1 tablespoon oil
- 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!
Wow! I wasn't expecting them to live up to the 5-star rating, but they do! Wonderful flavors. While the recipe doesn't make a large quantity of sauce, all the flavors are potent, so a little bit is just right.<br/><br/>I served these at an office potluck, where they were a hit. I only made a couple small tweaks, based on some food science from America's Test Kitchen: I added milk, breadcrumbs (panko) and a little gelatin to help keep the meat moist and tender. (I now do this for all meatballs.) I also added one egg in a double recipe. Then, I baked them on a wire rack in a 450 degree rather than frying. Again, this is my "standard" for meatballs.<br/><br/>Since I was serving from a crockpot, I used half of the sauce as a glaze, and reserved the other half for dipping.
Oh my goodness! I made these tonight and they are gorgeous! I didn't make the dipping sauce this time as I served them with homemade pork fried rice. Next time I make these I will make them with the dipping sauce. I love these tasty balls and I never would have though to make them myself!
FANTASTIC!!! Sooooo delicious! I found the recipe last night and sent the hubby out today to get what I was missing. The prep time was long-ish (pretty accurate though) but so worth every minute. I didn't change a thing except cook them in the oven for 20 minutes at 425 instead of fry them. I have 2 toddlers so frying wasn't realistic for me but I'm positive it didn't change a thing. Also made the dipping sauce which was yummy but if I don't have time to make it every time, I will still make the meatballs on their own. Next time, and there will definitely be a next time, I'll triple the batch cos there are none left! Thanks for the fab recipe.