Crisp Thai meatballs

Cooking Meat Crisp Thai meatballs

A blend of chicken and pork mince makes these Thai style meatballs extra succulent.

Lables: Lactose free Milk free Sesame free
  1. Combine noodles, lemongrass, garlic, lime leaves, ginger, mince, fish sauce, soy and green onions in a bowl. Chop 1/4 cup coriander and add to mixture. Mix well.
  2. Preheat oven to 160°C. Using wet hands, roll heaped tablespoonfuls of mixture into balls. Heat oil in a wok over mediumhigh heat. Cook meatballs, in batches, turning often, for 7 to 10 minutes or until golden. Reheat oil between batches. Using a slotted spoon, remove meatballs to an oven tray and keep warm in oven.
  3. Serve meatballs with remaining coriander, bok choy and sweet chilli.

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250g packet fresh hokkien noodles, chopped into 5cm lengths
1 stalk lemongrass, outer leaves removed, base finely chopped
1 garlic clove, crushed
2 kaffir lime leaves, finely chopped
3cm piece ginger, peeled, grated
250g chicken mince
250g pork mince
1 tbsp fish sauce
1 tbsp soy sauce
2 green onions, thinly sliced
1/2 cup coriander leaves
2 cups peanut oil
steamed or microwaved baby bok choy and sweet chilli sauce, to serve

Adv

Autors
Preparation time
15
Cooking time
07
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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