Thai-style Meatballs with Sweet Chilli Sauce 🇹🇭

                                                 

                                             

Thai cuisine has long been embraced in the local food scene here in Perth, with our city's proximity to the country of Thailand.  It didn't take long for me to be introduced to the exotic world of fish sauce, lime juice, palm sugar, coconut milk, chillies and fresh herbs.  This dish is one of my top meal favourites.  You can use pork or chicken mince.  Quick and easy to make, they are great nibbles and party food.  The dipping sauce, made simply by combining bottled sweet chilli sauce with fresh lime juice, brings out the flavour of the meatballs.

Serves 4

INGREDIENTS

• 500g /1lb 2oz pork or chicken mince
• 1 cup fresh breadcrumbs
• 1 egg, if using pork mince
• 1 tablespoon fish sauce
• 2 tablespoons sweet chilli sauce
• 2 spring onions, finely chopped
• ¼ cup chopped coriander, root, stems & leaves
• extra coriander leaves for garnishing
• 2-3 tablespoons vegetable oil

Dipping sauce:

• ⅓ cup sweet chilli sauce
• 2 teaspoons lime juice

METHOD

1. Combine pork/chicken mince, breadcrumbs, egg (if using pork mince), fish sauce, sweet chilli sauce, chopped green onions and coriander in a large bowl.  Mix well with your hands.
2. Shape meat into small balls.  Wet your hands with a little water as you proceed to prevent from sticking.  Makes about 25-30.  Place them, separated from each other, on a large platter and refrigerate for 15 minutes to firm them up.
3. Heat oil in a wok or a large non-stick frying pan.  Cook meatballs in batches over medium heat until browned on all sides and cooked through.
4. Make the dipping sauce by combining the sweet chilli sauce and lime juice.
5. Serve meatballs with the dipping sauce.  Garnish with coriander leaves.