CHINESE STYLE MEATBALLS

By Paul Heathcote on Mar 25, 08 11:22 PM

I HAVE been away on holiday and missed Chinese New Year so here’s a recipe – late as it maybe – which could be served with some stir fried noodles.

They are not particularly difficult to make but are much easier if you have a food processor. Serve a dip of chilli jam and soya sauce to accompany.

Ingredients

500g minced pork
Sea salt & freshly milled pepper
Teaspoon chopped ginger
Small bunch coriander roughly chopped
3 cloves garlic
3 red chillies chopped
3 spring onions finely chopped
Finely zested rind of 1 lemon
Juice of 1 lemon
2 dsps sesame oil
1 dsps soya sauce
Vegetable oil
Stir fry noodles

Method

1. Place the minced pork onto a tray and flatten to about 1cm thick, season with sea salt and freshly milled pepper.

2. Place the coriander, ginger and garlic into a food processor and chop well before adding the chillies and spring onions. Chop for a further 10-15 seconds before adding the lemon juice, sesame oil and soya.

3. Place the seasoned pork into a large bowl and pour over the chopped ingredients, mix well and roll into balls about 5cm in diameter. Place on a tray and lightly flatten with the palm of your hand until about 2cm thick.

4. Gently fry in a vegetable oil until crispy on both sides. Serve with stir-fried noodles.