Asian pork meatballs

Asian pork meatballs

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(2 ratings)

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Cooking time

Ready in 1 hour, plus chilling

Skill level

Easy

Servings

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 info

Nutrition per meatball

kcalories
51
protein
5g
carbs
3g
fat
3g
saturates
1g
fibre
0g
sugar
2g
salt
0.57g

Ingredients

  • 2 tbsp clear honey
  • 3 tbsp fish sauce
  • 450g minced pork
  • 4 spring onions, finely chopped
  • 1 small garlic clove, crushed
  • 2 tsp lemongrass, 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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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.

Recipe from Good Food magazine, January 2005

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Comments

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gemmypoo's picture
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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
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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
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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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