RECIPES - GINGER & LEMONGRASS PORK MEATBALLS

Inspired by Thai and Malaysian cuisine, these pork meatballs are deliciously fragrant.

1½ tbsp Sunflower Oil
450g Minced Pork
200g Mr Crumb Fresh Breadcrumbs
1 Medium Onion, Finely Diced
1 Stalk Lemongrass, Bruised With A Knife To Bring Out The Flavour
1 Inch Piece Of Fresh Root Ginger, Very Finely Chopped
1 Dessertspoon Fresh Coriander, Chopped
½ tsp Ground Coriander
½ tsp Ground Cumin

(Serves 4)

Method

1. Heat ½ tbsp oil in a pan on a low heat. Add the onions and lemongrass and cook gently for about 15mins until soft and fragrant. Remove the lemongrass and discard. Add the cumin, gound coriander and ginger to the pan. Sautee for a further 3-4mins. Leave to cool.
   
   
2. Add the pork, breadcrumbs, fresh coriander and cooled onion mix to a bowl and mix well. Add a small amount of water or milk if necessary to bind the mixture.
   
   
3. Shape the pork mixture into about 20 balls and dust lightly with flour. Heat the rest of the oil in a frying pan over a medium heat and add the meatballs. Turn the meatballs frequently in the pan until browned, then turn heat to low and cook for a further 15mins. (They can be cooked in batches if necessary and kept warm in a preheated oven.)
   
   
4. Serve warm with cooked noodles drizzled with a little oil and lime juice. Sprinkle with extra chopped coriander leaves before serving.

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