Pork and Lemongrass Meatballs Recipe

By Kitchen Sanctuary

Ingredients

500 g (1.1lb) pork mince (approx 10% fat)
1 tbsp sesame oil
1 egg
2 tbsp panko breadcrumbs
2 cloves garlic (peeled and minced)
1 tsp minced ginger
1 stalk fresh lemongrass (outer leaves removed, inner stalk very finely chopped (or 2 teaspoons lemongrass paste))
1 red chilli (finely chopped (or replace with ½ teaspoon chilli flakes))
¼ tsp salt
¼ tsp white pepper
2 tbsp finely chopped coriander stalks (we'll be using the leaves in the sauce.)
2 tbsp oil
2 tbsp light soy sauce
2 tbsp lime juice (approx. the juice of one lime)
2 tbsp light brown sugar
2 cloves garlic (peeled and minced)
1 tsp fish sauce
3 tbsp oyster sauce
½ tsp chilli flakes
1 tsp cornflour ((cornstarch in USA))
60 ml (4 tablespoons) cold water
500 g (1.1lb) fresh egg noodles
15 g (approx. ¼ packed cup) finely chopped fresh coriander leaves
1 tsp black sesame seeds

Prep Time15mins
Cook Time15mins
Servings4

Instructions

Place all of the meatball ingredients into a large bowl and mix together with your hands. Form the mixture into walnut-sized meatballs you should get around 20 meatballs.

Heat the 2 tablespoons of oil in a large frying pan (skillet) over a medium-high heat. Add the meatballs, and brown on all sides this should take around 6-8 minutes.

Meanwhile, in a small bowl, mix together the soy sauce, lime juice, sugar, garlic, fish sauce, oyster sauce, chilli flakes, cornflour and water.

Pour the mixture into the pan with the meatballs. Allow to bubble for 2 minutes, then make a little space in the centre of the pan and add the noodles. Toss the noodles in the sauce and cook for 2-3 minutes, until the noodles are hot.

Stir through the coriander, then turn off the heat.

Divide the noodles between four bowls and add the meatballs, then serve topped with a sprinkling of black sesame seeds.