Categories: Asian

Ingredients

• Meatballs:
• 1 lb pork mince (ground pork, or chicken)
• 1 tbsp lemongrass paste (or finely chopped fresh)
• 1 tsp grated ginger
• 3 cloves garlic , minced
• 3 kaffir lime leaves, stem removed and very finely shredded, optional extra
• 3 Thai or birds eye chillies , seeds removed and finely chopped
• 1/4 cup coriander/cilantro , leaves and stem finely chopped
• 1 tsp sugar (any)
• 1 tbsp fish sauce (can sub with soy sauce if required)
• 3/4 cup panko breadcrumbs (+ extra 1/4 cup if needed)
• 1 small egg
• Oil spray
• Sweet Chilli Dipping Sauce:
• 1/2 cup sweet chilli sauce , store bought
• 1 garlic clove , minced
• 2 tbsp lime juice , plus more to taste
• Optional garnishes:
• Coriander/cilantro leaves , finely sliced large red chillies

Directions

1. Instructions

2. Preheat oven to 220C/430F (standard) or 200C/390F (fan / convection).

3. Place a rack on a tray (optional, rack keeps balls slightly rounder).

4. ace Meatball ingredients in a bowl (except oil spray), mix well with your hands. Only use extra breadcrumbs if necessary – sometimes, chicken mince can be quite wet. Scoop up 1 slightly heaped tablespoon and roll into a ball (about 3cm / 1.25" diameter). (Note 6 for my way)

5. Spray rack well with oil and place the meatballs on the rack.

6. Spray meatballs generously with oil, then bake for 20 – 25 minutes or until a bit browned. They should be beautifully soft – see video!

7. Serve warm with Sauce, garnished with coriander and chillies if desired.

8. Sauce:

9. Place ingredients in a bowl and mix. Set aside for at least 10 minutes before using.

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