Thai pork meatballs

Sat, Jan 4, 2020, 05:55

  • Serves: 4
  • Cooking Time: 45 mins
  • Course: Main Course
  • Cuisine: Thai/South-East Asian


  • 500g pork mince100g breadcrumbs1 egg2cm piece ginger, peeled and grated3 cloves garlic peeled and chopped3 spring onions, chopped1 small red chilli, deseeded and choppedSmall bunch of coriander with the stalks, roughly choppedSalt and pepper1 chicken stock cube1 tin of coconut milk (400ml)3tbsp soy sauce75g cashew nutsHalf a cucumber, peeled and diced 


1 Pre-heat an oven to 180 degrees Celsius, or equivalent. Put the pork, breadcrumbs, egg, ginger, garlic, spring onion, chilli, coriander and salt in the food processor and pulse a few times until everything comes together. Don’t over blend the mix as it will become pasty.

2 Crumble the stock cube into 200ml of boiling water and add the coconut milk and soy sauce. Whisk together and pour into a casserole dish.

3 Roll your meatballs and set them in the coconut milk, turning them in the liquid.

4 Cook for 25 minutes then scatter the cashews and cucumber and some more coriander over the top. Serve with jasmine rice.