Thai Pork Meatballs

Filled with the zest of lemongrass and cilantro, and the punch of shallots and garlic, these pork meatballs will take you on a tasty tour of Thailand through your tastebuds. You may dip them in Thai sweet chili sauce but they’re awesome on their own!

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Thai Pork Meatballs

Course Appetizer, Side Dish

Cuisine Thai

Prep Time 15 minutes minutes

Author Eat the Wind

Ingredients

• 450 g ground pork 1 lb
• 2 stalks lemongrass bottom part finely minced
• 2 stalks cilantro roots, leaves & stems, finely minced
• 2 Tablespoons shallots minced
• 4 cloves cloves garlic minced
• 1 Tablespoon corn starch
• 1.5 Tablespoons fish sauce
• White pepper to taste

Instructions

• Preheat oven to 200℃ (400℉)
• Mix all the ingredients together in a large bowl. Form meatballs about the size of golf balls or slightly smaller.

  Heat up some oil in a large pan over high heat and brown the top and bottom of the meatballs for a minute or two. Remove and place in a large cookie sheet topped with parchment paper.
• Place them in the oven for 5 minutes and check one to see if it’s cooked. Serve immediately to enjoy peak juiciness!

Notes

Makes 17 meatballs.