Serve with cauliflower rice or courgette noodles
Quick, simple, and packed with flavour: these meatballs make an ideal starter or snack, or a delicious main course meal when served with cauliflower rice or courgette noodles. The meatballs can also be made using minced turkey, beef, or a firm white fish.
Preparation time: 10 minutes Cooking time: 12-¬15 minutes
- 500g minced pork
- 2 tbsp. nam pla (Thai fish sauce)
- 1 tbsp. date or coconut sugar
- 1 inch piece of root ginger, peeled and finely diced
- 2 cloves of garlic, crushed
- 1 hot red chilli, deseeded and finely chopped
- 1 tsp. coriander seed, lightly toasted and ground, or 1 tsp. ground coriander
- 1 tbsp. fresh coriander (leaf), finely chopped
- Unrefined sea salt
- Freshly ground black pepper
- 2 tbsp. coconut oil or olive oil for frying
- Place the nam pla and sugar together in a saucepan and heat gently until the sugar has dissolved and the mixture begins to thicken.
- Place the pork in a bowl and season well with salt and pepper. Mix thoroughly. The salt will help to bind the proteins in the pork, holding the meatballs together.
- Add the remaining ingredients, along with the reduced sauce, and mix thoroughly.
- With dampened hands, form the mixture into meatballs, compacting them well.
- Heat the cooking fat in a frying pan or wok. Add the meatballs and cook all over in the oil, turning every 2-3 minutes until they become well coloured and thoroughly cooked – around 12-15 minutes. Alternatively, colour on all sides and transfer to a hot oven to finish cooking.
- Drain well and serve immediately, garnished with lime/lemon and chopped fresh coriander