Thai spiced meatballs

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Pork & gammon

Thai spiced meatballs

Main Serves 4 30 min
Often ignored in favour of beef, pork mince is a far better vehicle for many seasonings – particularly Thai and Chinese spices. This recipe calls for the meat to be marinated overnight in the fridge.


  • 2 tbsp fish sauce
  • 3 lemongrass stalks
  • 2 garlic cloves, grated
  • 1 thumb fresh ginger, grated
  • 4 tbsp coriander, chopped
  • pinch salt
  • 350g minced pork
  • 1 egg white, lightly beaten
  • 1 litre chicken or vegetable stock
  • 4 tbsp soya sauce


Prep time: 20 min
Cooking time: 10 min
  • Step 1

    Add the fish sauce, lemongrass stalks (bashed with a rolling pin), garlic, ginger, coriander and a good pinch of salt to the mince. Mix the whole lot together and leave overnight.
  • Step 2

    The next day pick out the strands of lemongrass and stir in the egg white. Form the mixture into small meatballs and poach them in stock for about 8 minutes. Drain off the stock, reserving 4 tablespoons to mix with the soya sauce. Serve as a sauce over the meatballs with plain rice or noodles.

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