Ingredients
The following ingredients have 4 Servings
- 500 g / 1 lb pork mince ((ground pork, or chicken))
- 1 tbsp lemongrass paste (or finely chopped fresh) (Note 1)
- 1 tsp grated ginger
- 3 cloves garlic (, minced)
- 3 kaffir lime leaves, stem removed and very finely shredded, optional extra (Note 2)
- 3 Thai or birds eye chillies (, seeds removed and finely chopped (Note 3))
- 1/4 cup coriander/cilantro (, leaves and stem finely chopped (Note 4))
- 1 tsp sugar (any)
- 1 tbsp fish sauce (can sub with soy sauce if required)
- 3/4 cup panko breadcrumbs ((+ extra 1/4 cup if needed))
- 1 small egg
- Oil spray
- 1/2 cup / 125 ml sweet chilli sauce (, store bought (Note 5))
- 1 garlic clove (, minced)
- 2 tbsp lime juice (, plus more to taste)
- Coriander/cilantro leaves (, finely sliced large red chillies)
- Steamed jasmine rice
Instruction
- Preheat oven to 220C/430F (standard) or 200C/390F (fan / convection).
- Place a rack on a tray (optional, rack keeps balls slightly rounder).
- Place Meatball ingredients in a bowl (except oil spray), mix well with your hands. Only use extra breadcrumbs if necessary - sometimes, chicken mince can be quite wet. Scoop up 1 slightly heaped tablespoon and roll into a ball (about 3cm / 1.25" diameter). (Note 6 for my way)
- Spray rack well with oil and place the meatballs on the rack.
- Spray meatballs generously with oil, then bake for 20 - 25 minutes or until a bit browned. They should be beautifully soft - see video!
- Serve warm with Sauce, garnished with coriander and chillies if desired.
