Crisp Thai meatballs

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

Recipe «Crisp Thai meatballs» presented in category Recipes / Meat, to prepare this dish you will need no more 07 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.