Thai Pork Meatballs – With Coconut and Ginger Smoked Garlic
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Thai Pork Meatballs - With Coconut and Ginger Smoked Garlic


2 lemongrass
5 spring onions
5 Coconut and Ginger Smoked Garlic cloves
2 tsps clear honey
2 tbsps fish sauce
1 handful fresh coriander
1 handful fresh mint
500 grams minced pork
25 grams carrots
1/4 cup white vinegar
1 tbsp fish sauce
1/8 cup water
2 tbsps raw sugar
1 tbsp lime juice
1 tbsp coriander (chopped, stalks)




Start by making the dipping sauce.

Finely chop the carrot.
Add the carrots to a small pan along with the remaining dipping sauce ingredients.
Place the pan over a low heat and heat gently until the sugar has dissolved.
Set aside to cool.
To make the meatballs
Remove the outer leaves from the lemongrass and cut it into rough chunks.
Place it in the food processor and give it a good blitz.
Peel the Coconut and Ginger Smoked Garlic and add it to the processor.
Cut the roots and very tough green part from the spring onion and place it in the food processor.
Add in the honey and fish sauce, then blitz on high until you have a thick mush.
Add the coriander, mint and mince and pulse chop until well combined.
Form the balls into 2cm (1inch) diameter balls.
Add a small amount of oil to a non-stick frying pan and cook the meatballs for 4-5 minutes, turning regularity until browned all over and cooked through.



Based on a recipe featured on Yummly


Buy Coconut and Ginger Smoked Garlic

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