These Thai Pork Meatballs are a gorgeous alternative to their Italian cousins, heady with mint and coriander. The aromas that fill the house when these are cooking is simply heavenly. These are a beautiful addition to a noodle stirfry or a top a crunchy salad. I find making meatballs rather soothing with the rhythm of the actions. Often, I will make a double batch and freeze one for an easy meal banked for later. Having little groups of these in the freezer means a healthy snack is always at hand.
The aromatics is what truly makes these meatballs; I tend to mix it up by adding in something different each time. Kaffir lime leaves that have been finely sliced, grated ginger and Chinese five spice are all gorgeous additions that lift these to the next level. Fragrant lemongrass and a little chilli are my current favourites and what I tend to have on hand. At a pinch, you could also mix through a tablespoon of delicious curry paste instead. Red curry goes lovely with pork and is wonderfully aromatic when fried.
An unseasoned meatball is also a disaster. Season adequately with freshly cracked pepper and a little salt. There is nothing more upsetting than an under-seasoned meatball. I served these a top a salad, but hot sesame noodles would be gorgeous too.
Ingredients
- 300gm free range pork mince
- 1 tbsp brown sugar
- 2 tbsp fish sauce
- 2 x spring onions, finely sliced
- 1 x garlic clove, minced
- 2 tsp lemongrass, minced
- 2 tsp chilli flakes
- 1 tsp cornflour
- 1 tbsp fresh mint, finely chopped
- 2 tbsp fresh coriander, finely chopped
- salt and black pepper
- 1 tbsp oil
Instructions
In a big bowl, combine all the ingredients, except for the oil and mix thoroughly. Meatballs are always easier to shape with slightly damp hands. So roll into 20 small balls, place on a plate and chill until ready to cook. I like to see how many of meatballs I can get out of the mixture but without going too small.
Heat the oil in a large non-stick frying pan and fry the meatballs for 15-20 minutes, until golden brown on all sides and cooked through.
Serve with skewers and lashings of hot sauce laced with lime juice.
