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Oriental pork meatballs with Chantenay, coconut and coriander

9 March 2012 By Chantenay

Fresh and flavourful meatballs served with an oriental sauce.

Serves: 4

Preparation time: 20 minutes

Cooking time: 30 minutes

You’ll need:

For the meatballs:

  • 500g lean pork mince
  • 4 spring onions, finely sliced
  • 2cm piece root ginger, peeled and finely grated
  • 1 clove garlic, peeled and crushed
  • 1 tbsp fish sauce
  • 50g fresh white breadcrumbs
  • 2 tbsp coriander chopped
  • grated rind of lime
  • 1 egg yolk
  • sea salt and black pepper
  • 2 tbsp cold pressed rapeseed oil

For the sauce:

  • 2 shallots, peeled and finely chopped
  • 1 tbsp cold pressed rapeseed oil
  • 1 clove garlic, peeled and crushed
  • 200g Chantenay carrots, cut lengthways into quarters
  • 1 tbsp Bart Spices Red Thai Curry paste
  • 400ml tin coconut milk
  • 1 tbsp fish sauce
  • Juice 1 lime
  • 2 spring onions, finely shredded
  • Small handful coriander, washed and finely chopped

What to do:

Place the pork mince in a bowl with the spring onion, coriander, ginger, garlic, fish sauce and breadcrumbs, lime zest and egg yolk.  Mix together with a fork, add a little salt and pepper.

Shape the mixture with your hands into small meatballs, about 12. Fry the meatballs gently in 2 tbsp cold pressed rapeseed oil until golden, turning occasionally, and cooked through, about 8 minutes.

Meanwhile heat a frying pan or wok over a medium heat, add the oil, and fry the shallots for 1 minute, do not brown.

Add the Chantenay carrots, and coat in shallots and oil. Sauté for 2 further minutes. Add garlic and curry paste, mix in well sauté for 1 minute.

Add the coconut milk, fish sauce, lime juice, blend well together and simmer for about 8-10 minutes, until the Chantenay are just cooked.

To serve, place meatballs on a bed of fragrant jasmine rice with sauce poured over the top. The sauce can be thickened with cornflour, but this is not traditional.

Filed Under: Mains

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