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.