Best served with some sweet chilli sauce, and a squeeze of lemon or lime! Recipe by Melanie Eady
Ingredients
- 500 grams minced pork
- 250 grams minced chicken
- 1 tbsp thai red curry paste
- 1 tbsp brown sugar
- 1/4 cup coriander
- 1/4 cup mint
- 1/2 small chilli (optional)
- 1 cup breadcrumbs
- 1 egg
- 1/4 cup sesame seeds
Method
- Chop the coriander mint, and chilli (optional).
- Place all the ingredients except the sesame seeds in a large mixing bowl and combine well.
- Using wet hands, take generous teaspoons of the mixture and roll into balls. Toss lightly in the sesame seeds.
- Heat 1cm oil in a saucepan (or wok) and fry the meatballs in batches for 5-6 minutes, turning regularly so they brown on all sides.
- Cut a meatball from each batch to check if they’re cooked all the way through.
- Drain on kitchen paper. Makes around 40.
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