Chicken & Lemongrass Meatballs
Makes around 20 meatballs, enough for 4-5 subs
- 500g/1.1lbs. chicken mince (you can also use beef or turkey mince)
- 1/2 cup panko breadcrumbs*
- 1 stick lemongrass, trimmed, woody outer layers removed
- 2 golden eschallots, peeled, finely diced
- 3 cloves garlic, peeled, finely diced
- 3 tablespoons fish sauce
- 1 tablespoon sugar
- 2 chillies
- Oil spray
Panko breadcrumbs are available in the Asian food section of the supermarket
Step 1 - I make life a bit easier by processing the lemongrass, eschallots, garlic and chilli together. Then place in a bowl and mix with the mince, breadcrumbs, fish sauce and sugar. Mix well and refrigerate for 30 minutes.
Step 2 - Shape into balls (I use a small ice cream scoop which I swear by for things like this). You can either fry these or bake them. I usually bake them at 200C/400F on a tray for 15 minutes (spray them first with oil spray to keep them juicy) and then give them a final fry in a frying pan just to give them a bit of colour.
Pork & Kaffir Lime Meatballs
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes plus 30 minutes resting time
Cooking time: 20 minutes
- 500g/1.1lbs. pork mince (you can also use beef or turkey mince)
- 1/2 cup panko breadcrumbs*
- 4 kaffir lime leaves, cut into fine strips
- 2 golden eschallots, peeled, finely diced
- 3 cloves garlic, peeled, finely diced
- 4 tablespoons fish sauce
- 1 tablespoon sugar
Step 1 - Process the kaffir lime leaves, eschallots and garlic together. Then place in a bowl and mix with the pork mince, breadcrumbs, fish sauce and sugar. Mix well and refrigerate for 30 minutes.
Step 2 - Shape into balls (I use a small ice cream scoop which I swear by for things like this). You can either fry these or bake them. I usually bake them at 200C/400F on a tray for 15 minutes and then give them a final fry in a frying pan just to give them a bit of colour.