Thai Style Pork Meatballs
Fragrant pork meatballs with lemongrass, ginger and cilantro, served with a soy-lime dipping sauce. Makes about 25.
Ingredients
| 1 pound | 455 g | lean ground pork |
| 1/2 cup | 120 ml | whole wheat bread crumbs |
| 2 tablespoons | 30 ml | fish sauce |
| 2 tablespoons | 30 ml | chopped cilantro |
| 4 | green onions, finely chopped | |
| 2 teaspoons | 10 ml | minced lemongrass |
| 1 | garlic clove, minced | |
| 1 teaspoon | 5 ml | grated ginger |
| 1 tablespoon | 15 ml | oil for frying |
| 2 tablespoons | 30 ml | soy sauce (dipping sauce) |
| 2 tablespoons | 30 ml | lime juice |
| 1 tablespoon | 15 ml | honey |
| 1 teaspoon | 5 ml | toasted sesame oil |
| 2 | green onions, thinly sliced | |
| 1 teaspoon | 5 ml | chopped cilantro |
| 1 teaspoon | 5 ml | grated ginger |
| 1 | garlic clove, minced | |
| 1 | small chili pepper, de-seeded and finely chopped |
Instructions
- Stir together all ingredients for the dipping sauce and set aside.
- Combine all the ingredients for the meatballs thoroughly and roll into tablespoon sized balls with wet hands. Makes about 25.
- Heat 1 tablespoon oil in a frying pan on medium. Cook the meatballs while stirring often until browned from all sides and cooked through. This takes about 15-20 minutes.
- Serve the meatballs as appetizer with the dipping sauce, or as main course with cooked rice or pasta.