Sunday, January 8, 2012

Pork Meatballs With Dipping Sauce

These can be made ahead and kept warm in the oven.

1 pound coarsely ground pork
1 1/2 T fresh white breadcrumbs
1 egg yolk
3 green or spring onions, finely chopped
2 garlic cloves, minced
3 T toasted sesame seeds
1 T chilli flakes
1 teaspoon fish sauce or nam pla
3 T finely chopped cilantro
1 T finely chopped mint leaves
salt and freshly ground black pepper
Rapeseed or olive oil, for frying

* * * * * *

Ingredients for the dipping sauce:
1 T finely chopped cilantro
1 T finely chopped mint leaves
2 green or spring onions, very finely sliced
juice of 2 limes
5 T light soy sauce
1 1/2 teaspoon sesame oil

Preparing the dipping sauce:
In a small bowl, combine all the ingredients for the dipping sauce.

* * * * * *

Preparing the meatballs:
Mix together all the ingredients for the meatballs and leave for an hour for the flavors to develop. Break off a small lump of the mixture and fry until cooked through. Taste, and if necessary adjust the seasoning in the rest of the mix. With wet hands, shape the mix into 24 walnut-sized meatballs.

Warm a couple of tablespoons of oil in a large frying pan over medium heat. Fry the meatballs until cooked through and golden, about eight to 10 minutes, and serve hot with the dipping sauce.

Makes 24 meatballs


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