Asian pork meatballs

Asian pork meatballs

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(2 ratings)

Ready in 1 hour, plus chilling

Easy

Makes 20, serves 4 adults and 4 kids
Fresh, zingy meatballs served with an oriental dipping sauce – great party food for family or friends

Nutrition and extra info

Nutrition: per meatball

  • kcal51
  • fat3g
  • saturates1g
  • carbs3g
  • sugars2g
  • fibre0g
  • protein5g
  • salt0.57g
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Ingredients

  • 2 tbsp clear honey
  • 3 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 450g minced pork
  • 4 spring onion, finely chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 small garlic clove, crushed
  • 2 tsp lemongrass, finely chopped
  • 1 tsp cornflour
  • 1 tbsp finely chopped fresh mint
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 2 tbsp finely chopped fresh coriander
  • olive oil for frying
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

For the oriental dipping sauce

  • 1 tsp chopped fresh coriander
  • 3 spring onion, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 tbsp lime juice
  • 2 tbsp light soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tsp sesame oil

Method

  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.

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Comments, questions and tips

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Comments (5)

gemmypoo's picture
5

These were absolutley delicious! I used lemon grass paste intsead lemon grass. I served them with a vegetable stirfry.

cheeky976's picture

Bart does lemon grass paste in a jar. Very good flavour.

loveyourbum's picture

I would suggest that you cut the lemongrass into 1 inch peices buise them with the knife handle to release the flavour and at the end of the dish remove them, as I do with Thai Tom Yum Soup, as they are inedible.
Unless you can find lemongrass powder. whizzing them in a blender will not hide them.
(Its like making Italian pasta sauce I would not dream of leaving the whole basil leaves in the sauce, tip... I keep them whole to remove them easily)

philinbrighton's picture
3

I think it would be worth whizzing the lemon grass spring onion and herbs in a food processor before adding to the mix, when I was eating these I kept on getting chunks which weren't very nice. Other than that it's a good combination of flavours.

philinbrighton's picture
3

I think it would be worth whizzing the lemon grass spring onion and herbs in a food processor before adding to the mix, when I was eating these I kept on getting chunks which weren't very nice. Other than that it's a good combination of flavours.

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