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Recipe by Antony Worrall Thompson

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1. Make the meatballs. Gently warm the honey in a non-stick frying pan, add the fish sauce and stir to make a syrup. Leave to cool.
2. Put pork in a bowl and fold in honey syrup, spring onions, garlic, lemongrass, cornflour, mint and coriander. Mix and season with salt and lots of black pepper.
3. Shape into 20 balls and put on a tray lined with greaseproof paper. Chill for 30 mins. To make the sauce, mix all the ingredients together, then set aside.
4. Brush the balls with olive oil and fry for 3-4 mins each side. Serve with the sauce.

Per meatball

51 kcalories, protein 5g, carbohydrate 3g, fat 3 g, saturated fat 1g, fibre 0g, sugar 2g, salt 0.57 g

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Ingredients

• 2 tbsp clear honey
• 3 tbsp fish sauce
• 450g minced pork
• 4 spring onions , finely chopped
• 1 small garlic clove , crushed
• 2 tsp lemon grass , finely chopped
• 1 tsp cornflour
• 1 tbsp finely chopped fresh mint
• 2 tbsp finely chopped fresh coriander
• olive oil for frying

FOR THE ORIENTAL DIPPING SAUCE

• 1 tsp chopped fresh coriander
• 3 spring onions , finely sliced
• 2 tbsp lime juice
• 2 tbsp light soy sauce
• 1 tsp sesame oil

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Difficulty and servings

Makes 20, serves 4 adults and 4 kids

Preparation and cooking times

Ready in 1 hour, plus chilling

Ingredients

• 2 tbsp clear honey
• 3 tbsp fish sauce
• 450g minced pork
• 4 spring onions , finely chopped
• 1 small garlic clove , crushed
• 2 tsp lemon grass , finely chopped
• 1 tsp cornflour
• 1 tbsp finely chopped fresh mint
• 2 tbsp finely chopped fresh coriander
• olive oil for frying

FOR THE ORIENTAL DIPPING SAUCE

• 1 tsp chopped fresh coriander
• 3 spring onions , finely sliced
• 2 tbsp lime juice
• 2 tbsp light soy sauce
• 1 tsp sesame oil

Per meatball

51 kcalories, protein 5g, carbohydrate 3g, fat 3 g, saturated fat 1g, fibre 0g, sugar 2g, salt 0.57 g

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