Thai spiced meatballs
Pork & gammon
Thai spiced meatballs
Often ignored in favour of beef, pork mince is a far better vehicle for many seasonings – particularly Thai and Chinese spices. This recipe calls for the meat to be marinated overnight in the fridge.
Ingredients
- 2 tbsp fish sauce
- 3 lemongrass stalks
- 2 garlic cloves, grated
- 1 thumb fresh ginger, grated
- 4 tbsp coriander, chopped
- pinch salt
- 350g minced pork
- 1 egg white, lightly beaten
- 1 litre chicken or vegetable stock
- 4 tbsp soya sauce
Method
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Step 1
Add the fish sauce, lemongrass stalks (bashed with a rolling pin), garlic, ginger, coriander and a good pinch of salt to the mince. Mix the whole lot together and leave overnight.
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Step 2
The next day pick out the strands of lemongrass and stir in the egg white. Form the mixture into small meatballs and poach them in stock for about 8 minutes. Drain off the stock, reserving 4 tablespoons to mix with the soya sauce. Serve as a sauce over the meatballs with plain rice or noodles.