Lemongrass & lime pork meatballs with pickled veg
Serve these moreish pork meatballs with pickled veg and sticky rice. They're great piled into a crusty baguette the next day if you have leftovers
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1unwaxed lime , zested and cut into wedges
- 25g coriander , finely chopped
- 1tbsp fish sauce
- 1-2 tbsp sriracha , to taste
- 3tbsp lemongrass paste
- 2spring onions , finely sliced
- 3garlic cloves , crushed
- 1tbsp caster sugar
- 1tbsp cornflour
- 500g pork mince
- 1tbsp vegetable oil
- sticky rice , to serve
- 2tbsp rice wine vinegar
- 1tbsp caster sugar
- 250g carrots , peeled into ribbons or cut into matchsticks
- 1cucumber , deseeded and peeled into ribbons or cut into matchsticks
Instructions
Step 1
First make the pickled veg. Stir the vinegar and sugar in a small bowl until the sugar has dissolved. Season with a pinch of salt and stir in the carrots and cucumber. Set aside.Step 2
Tip all the ingredients for the meatballs, except the oil, into a bowl along with a pinch of salt and pepper, and scrunch together using your hands until everything is well combined. Roll into 20 small balls, around 30g each. Heat the oil in a frying pan over a medium-high heat. Add the meatballs and brown all over, about 8-10 mins, until dark brown and cooked through.Step 3
Serve over sticky rice alongside the lime wedges for squeezing over, a little more sriracha, if you like, and the pickled veg.