Serve these moreish pork meatballs with pickled veg and sticky rice. They’re great piled into a crusty baguette the next day if you have leftovers
Prep:25 mins
Serves 4
1 unwaxed lime, zested and cut into wedges25g coriander, finely chopped1 tbsp fish sauce1-2 tbsp sriracha, to taste3 tbsp lemongrass paste2 spring onions, finely sliced3 garlic cloves, crushed1 tbsp caster sugar1 tbsp cornflour500g pork mince1 tbsp vegetable oilsticky rice, to serve
STEP 1First make the pickled veg. Stir the vinegar and sugar in a small bowl until the sugar has dissolved. Season with a pinch of salt and stir in the carrots and cucumber. Set aside.STEP 2Tip all the ingredients for the meatballs, except the oil, into a bowl along with a pinch of salt and pepper, and scrunch together using your hands until everything is well combined. Roll into 20 small balls, around 30g each. Heat the oil in a frying pan over a medium-high heat. Add the meatballs and brown all over, about 8-10 mins, until dark brown and cooked through.STEP 3Serve over sticky rice alongside the lime wedges for squeezing over, a little more sriracha, if you like, and the pickled veg.
