Thai-Style Meatballs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 242
- Total Fat
- 20
- Saturated Fat
- 11
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 11
- Cholesterol
- 36
- Sodium
- 224
- Total: 30 min
- Active: 30 min
Ingredients
500 grams (1pound 2 ounces) ground pork
1 red chile, deseeded and finely chopped
2 garlic cloves, crushed
4 spring onions, thinly sliced
Large handful of cilantro, stalks and leaves separated
1 tablespoon of sunflower oil
One 400-milliliters (14-fluid ounces) can reduced fat coconut milk
200 grams (7 ounces) broccolini, trimmed
250 grams (9 ounces) sugar snap peas
1 tablespoon reduced salt soy sauce
2 teaspoons fish sauce
Directions
Special equipment:
Mini food processor, frying pan- Season the ground pork with some salt and pepper and shape into 12 to 16 meatballs.
- Put the chile, garlic, green parts of the spring onions, coriander stalks and a splash of water into the bowl of a mini food processor and blitz until you have a smooth paste.
- Heat a little of the oil in a frying pan over a high heat, and fry the meatballs until brown all over. Remove from the pan and set aside, then add the rest of the oil and fry the green paste for 2 to 3 minutes until aromatic. Add the coconut milk and bring to a simmer.
- Return the meatballs to the pan and add the broccolini and sugar snap peas. Season with the soy and fish sauces and cook for 3 to 4 minutes until the vegetables are tender and the meatballs are cooked through. Serve scattered with cilantro leaves and the white parts of the spring onions.