Thai Meatballs

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.

Serves 2

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


  1. Place the nam pla and sugar together in a saucepan and heat gently until the sugar has dissolved and the mixture begins to thicken.
  2. 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.
  3. Add the remaining ingredients, along with the reduced sauce, and mix thoroughly.
  4. With dampened hands, form the mixture into meatballs, compacting them well.
  5. 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.
  6. Drain well and serve immediately, garnished with lime/lemon and chopped fresh coriander