Ingredients

The following ingredients have 24 Servings
  • 3/4 lb ground pork (340g pork mince)
  • 1 tbsp Thai basil (finely chopped )
  • 1 lime zest (ie zest of 1 lime)
  • 1/2 onion (small, or 1/4 large, finely diced)
  • salt and pepper
  • 2 tbsp peanut butter
  • 1 tbsp lime juice
  • 1 tbsp rice wine vinegar
  • 1 tbsp sesame oil
  • 1 tbsp vegetable oil
  • 1 tbsp water
  • 1 tbsp soy sauce
  • 1 tbsp Thai basil (finely chopped)
  • 1 tsp lemongrass (minced)
  • 1 tsp garlic (minced, 1-2 cloves)
  • 2 tsp brown sugar

Instruction

  • To make the meatballs, put the ground pork/pork mince in a bowl and add the Thai basil, lime zest onion and some salt and pepper. Mix well to ensure the seasonings are well distributed - I find this works best getting your hands in there.
  • Form the meatballs into little balls - I do this using a tablespoon measure and scooping out slightly heaped spoonfuls then rolling them in my hands to smooth them out.
  • Make the sauce by mixing together all of the sauce ingredients and stirring so that there are no lumps and the sugar dissolves.
  • Cook the meatballs by heating a large skillet/frying pan over a medium heat and add a little vegetable oil. Fry the meatballs for a couple minutes on at least two sides, but ideally three or four until they go slightly brown but don't burn.