Name: Lemongrass & lime pork meatballs with pickled veg
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 1 unwaxed lime zested and cut into wedges; 25g coriander finely chopped; 1 tbsp fish sauce; 1-2 tbsp sriracha to taste; 3 tbsp lemongrass paste; 2 spring onions finely sliced; 3 garlic cloves crushed; 1 tbsp caster sugar; 1 tbsp cornflour; 500g pork mince; 1 tbsp vegetable oil; sticky rice to serve; 2 tbsp rice wine vinegar; 1 tbsp caster sugar; 250g carrots peeled into ribbons or cut into matchsticks; 1 cucumber deseeded and peeled into ribbons or cut into matchsticks

Lemongrass & lime pork meatballs with pickled veg

Serve these moreish pork meatballs with pickled veg and sticky rice. They're great piled into a crusty baguette the next day if you have leftovers

40 min total 25 min prep 15 min cook 4 320 cal

Instructions

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1 First make the pickled veg. Stir the vinegar and sugar in a small bowl until the sugar has dissolved. Season with a pinch of salt and stir in the carrots and cucumber. Set aside.
2 Tip all the ingredients for the meatballs, except the oil, into a bowl along with a pinch of salt and pepper, and scrunch together using your hands until everything is well combined. Roll into 20 small balls, around 30g each. Heat the oil in a frying pan over a medium-high heat. Add the meatballs and brown all over, about 8-10 mins, until dark brown and cooked through.
3 Serve over sticky rice alongside the lime wedges for squeezing over, a little more sriracha, if you like, and the pickled veg.