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Crisp Thai meatballs
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Prep Time:
15 minutes
Cook Time:
7 minutes
Total Time:
22 minutes
Succulent Thai-style meatballs combining chicken and pork mince.
Ingredients:
  • 250g packet fresh hokkien noodles, chopped into 5cm lengths (see tip)
  • 1 stalk lemongrass, outer leaves removed, base finely chopped
  • 1 garlic clove, crushed
  • 2 makrut lime leaves, finely chopped
  • 3cm piece ginger, peeled, grated
  • 250g chicken mince
  • 250g pork mince
  • 24.40 gm fish sauce
  • 21.00 gm soy sauce
  • 2 green onions, thinly sliced
  • 125.00 ml coriander leaves
  • 455.00 gm peanut oil
  • Steamed or microwaved baby bok choy (see note), to serve
  • Sweet chilli sauce, to serve
Instructions:
  • In a bowl, mix together noodles, lemongrass, garlic, lime leaves, ginger, ground beef, fish sauce, soy sauce, and green onions. Chop 1/4 cup of coriander and stir it into the mixture until well combined.
  • Preheat your oven to 160°C. Shape heaped tablespoonfuls of mixture into balls using wet hands. Heat oil in a wok over medium-high heat. Cook meatballs in batches, turning frequently, until golden brown, for 7 to 10 minutes. Keep oil hot between batches. Transfer the cooked meatballs to an oven tray using a slotted spoon and keep them warm in the oven.
  • Garnish meatballs with the remaining coriander, bok choy, and sweet chili sauce before serving.

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