These pork and lemongrass meatballs with a Thai curry sauce are a refreshing change for a midweek meal.
1 person made this
450g pork mince
40g porridge oats
1 small carrot, finely chopped
2 tablespoons water
2 teaspoons fish sauce
3 cloves garlic, minced
2 teaspoons lemongrass paste
1 teaspoon minced fresh ginger root
1/2 teaspoon salt
1/2 teaspoon crushed chilli flakes (optional)
1 egg, lightly beaten
1 tablespoon coconut oil
Thai curry sauce
1 (400g) tin coconut milk
2 tablespoons green curry paste
1 tablespoon brown sugar
1 teaspoon fish sauce
salt to taste
1 tablespoon lime juice
1 tablespoon finely chopped coriander
Method Prep:30min › Cook:25min › Ready in:55min
Place pork in a medium bowl.
Place oats in a mini food processor or blender and pulse until coarsely ground, 5 to 10 seconds. Sprinkle on top of pork. Rinse out processor.
Combine carrot, water, fish sauce, garlic, lemongrass paste, ginger, salt and chilli flakes in the food processor. Blend until no large chunks remain, 10 to 15 seconds. Pour mixture over pork.
Add egg to the bowl and mix ingredients until thoroughly combined. Roll meat mixture into 24 meatballs.
Heat coconut oil in a large pan over medium heat. Brown meatballs lightly on all sides, 2 to 3 minutes per side. Transfer partially cooked meatballs to a bowl.
Whisk coconut milk, curry paste, brown sugar and fish sauce together in the same pan; bring up to simmering point. Return meatballs to the pan and cook until no longer pink inside, 8 to 10 minutes. Season with salt and stir in lime juice. Remove from heat. Sprinkle meatballs with coriander right before serving.