Delicious Thai Style Meatballs

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!

• Ready In: 55 mins
• Serves: 4

Ingredients

• Dipping Sauce

• 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

• Meatballs

• 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

Directions

1. For the dipping sauce, whisk all the ingredients together and set aside. Start to prepare the meatballs.
2. 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.
3. With damp hands, roll into 15-20 small balls, place on a plate and chill until ready to cook.
4. Heat the oil in a large non-stick frying pan and fry the meatballs for 15-20 minutes, until brown and cooked through.
5. 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.
6. You can also freeze the meatballs raw and cook when needed. This works well.
7. Happy chopping!