Thai-style meatballs with peanut sauce

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Serves: 4

By MulledwineGless



  • 1 tbsp peanut butter

  • 1 tsp desiccated coconut heaped (unsweetened)

  • 1 lime juiced

  • 500g pork mince

  • 1 stick of lemongrass

  • Some groundnut oil (for frying)

  • 1 clove garlic crushed

  • 1 bunch fresh coriander (stalks)

  • 1 tsp fish sauce

  • 2 tsp tamari

  • 1 small onion peeled

  • 1 red chilli


<ol> <li>Put the onion, garlic, chilli, lemongrass, coriander and half the lime juice into a food processor and blitz to a paste.</li> <li>Add the mince and process again until it's all amalgamated.</li> <li>Leave in the fridge for a couple of hours (if you haven't got this time, leave it at room temperature for around 30 minutes)</li> <li>Make the peanut sauce by mixing the peanut butter, remaining lime juice, coconut, fish sauce and tamari.</li> <li>Add sufficient boiling water, about a tablespoon, to make a runny consistency. Leave to stand until the mince is ready to cook, then stir and add a little more water, it will thicken on standing.</li> <li>Make walnut-sized balls out of the mince mixture and then fry until browned and cooked through. This will take around 10 minutes.</li> </ol>

Additional Information

  • Main Course

  • Meat

  • Low carb

  • pork

  • thai

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