Recipe Index

Ingredients

• 1 lb pork mince ((ground pork, or chicken))
• 1 tbsp lemongrass paste (or finely chopped fresh) (Note 1)
• 1 tsp grated ginger
• 3 cloves garlic (, minced)
• 3 kaffir lime leaves, stem removed and very finely shredded, optional extra (Note 2)
• 3 Thai or birds eye chillies (, seeds removed and finely chopped (Note 3))
• 1/4 cup coriander/cilantro (, leaves and stem finely chopped (Note 4))
• 1 tsp sugar (any)
• 1 tbsp fish sauce (can sub with soy sauce if required)
• 3/4 cup panko breadcrumbs ((+ extra 1/4 cup if needed))
• 1 small egg
• Oil spray
• 1/2 cup sweet chilli sauce (, store bought (Note 5))
• 1 garlic clove (, minced)
• 2 tbsp lime juice (, plus more to taste)
• Coriander/cilantro leaves (, finely sliced large red chillies)
• Steamed jasmine rice

Method

1. Heat the oven to 430°F and place a rack on a baking tray.
2. Mix the pork mince in a bowl with the lemongrass paste, grated ginger, minced garlic, shredded kaffir lime leaves, finely chopped chillies, chopped coriander, sugar, fish sauce, panko breadcrumbs and the small egg, adding a little extra breadcrumbs only if the mixture feels very wet.
3. Roll slightly heaped tablespoonfuls of the mixture into balls about 1¼ in across and set them on the rack.
4. Spray the rack and then the meatballs generously with oil and bake them for 20 to 25 minutes until browned and cooked through but still soft inside.
5. Stir the sweet chilli sauce with the minced garlic clove and lime juice in a bowl and let that dipping sauce sit for at least 10 minutes.
6. Serve the meatballs warm with the sauce, extra coriander leaves and sliced large red chillies over them, with steamed jasmine rice alongside.

Prep: 20 min · Cook: 25 min · Total: 45 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data