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Home Ground Pork Recipes / Pork Mince Recipes

Herby Thai Pork Meatballs and Shredded Salad With Sriracha Dressing

by Gretel Shaw
April 22, 2022
in Ground Pork Recipes / Pork Mince Recipes
Herby Thai Pork Meatballs and Shredded Salad With Sriracha Dressing
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These herby Thai pork meatballs are sticky and delicious, and when you serve them with this shredded salad, it makes a rather nice balanced meal, though I say so myself. The salad is lovely and fresh, and the meatballs are so simple and pretty satisfying – in their sweet, sour, salty, spicy goodness.

Herby Thai Pork Meatballs and Shredded Salad With Sriracha Dressing

Serves: 4 people
Cooking time: 15 minutes
Level: Novice
Print Recipe

Ingredients

  • Meatball Ingredients
  • 500 grams of good quality pork mince
  • 1 tablespoon of fish sauce
  • 1 tablespoon of honey
  • Good handful each of mint and coriander
  • 3 spring onions
  • Zest of 1 lime
  • Salad Ingredients
  • 1 medium carrot
  • 1 medium mooli/daikon
  • 1/2 small red cabbage
  • 1 courgette
  • 1/2 cucumber
  • A small pack of prepared runner beans
  • 1 spring onion
  • A few mint and coriander leaves
  • Dressing Ingredients
  • Juice of 1 lime
  • 1 teaspoon of sriracha (add more to taste)
  • 1 tablespoon of mayonnaise

Instructions

  1. Tip the mince, fish sauce, honey and lime zest into a large mixing bowl. Finely chop your herbs and spring onions and add them to the mince. Mix the mince together with the herbs and flavourings, getting a really good mix through so the flavours mingle. Once all mixed through, pat them into small meatballs, more oval-shaped than round, with flattened sides. You should be able to produce about 16.
  2. Using a julienne peeler, spiralizer, or julienne mandolin attachment shreds all the vegetables, excluding the spring onion. Put them in piles around the plate. Prepare a bowl of very cold water ready. Then slice the spring onion very finely lengthwise – pop in the cold water until it curls up and looks pretty.
  3. Get a large frying pan on the hob, but don’t heat it. Add a little sunflower oil to the pan and give it a whirl to cover, then add around 8 meatballs – that should be plenty for two for dinner. You can keep the other 8 for another day (they’ll keep 2 to 3 days in the fridge) or freeze, wrapped up well. Heat up the pan to medium heat, cook the meatballs on one side for around 5 minutes, and then turn for another 5 minutes. You may want to give them a couple more minutes on the edges until they cook through.
  4. Add all the dressing ingredients into a jam jar, screw the lid on tight and give it a good shake. Plate up the meatballs on top of the vegetables and sprinkle the spring onion, herbs, and dressing.
Tags: Thai
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Gretel Shaw

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