I can’t seem to get enough of those Thai pork meatballs. They are so easy to make and a quick, delicious way to feed the Northerner and myself on one of those weekday nights when I can’t be bothered to hang out in the kitchen for all too long. I always plan on making extra for next day’s lunch… somehow I never end up with spare meatballs (I suspect, cheeky midnight snacks by aforementioned Northerner).
Like all meatballs, the end result is dependent on the quality of the meat and the balance of the seasoning.
- 500g pork mince
- 2tbsp lemongrass puree
- 1 red chilli, chopped
- green parts of 3 spring onions, chopped
- dash of fish sauce
- salt to season
- Mince spring onion and chilli and mix with the pork mince with 2 tbsp of lemongrass puree.
- Season to taste.
- Shape golfball-sized meatballs and set aside.
- Heat coconut oil, ghee or garlic-infused oil in a large pan fry the meatballs.
- Serve with steamed vegetables, like broccoli, mangetout and carrots, rice noodles and a thai-inspired dipping sauce of chilli, fish sauce, lime juice and brown sugar.
- 1 red chilli
- Juice of 2 limes
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- 2 tbsp water
Mix all ingredients. In Thai cuisine you are looking to balance between sweet, salty, sour and hot. Depending on your own palate, you might want to add sweetness or spice.