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

Ingredients

• 1 unwaxed lime , zested and cut into wedges
• 25 g coriander , finely chopped
• 1 tbsp fish sauce
• 1 -2 tbsp sriracha , to taste
• 3 tbsp lemongrass paste
• 2 spring onions , finely sliced
• 3 garlic cloves , crushed
• 1 tbsp caster sugar
• 1 tbsp cornflour
• 500 g pork mince
• 1 tbsp vegetable oil
• sticky rice , to serve
• 2 tbsp rice wine vinegar
• 1 tbsp caster sugar
• 250 g carrots , peeled into ribbons or cut into matchsticks
• 1 cucumber , deseeded and peeled into ribbons or cut into matchsticks

Steps

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.
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.
3. Serve over sticky rice alongside the lime wedges for squeezing over, a little more sriracha, if you like, and the pickled veg.