Thai Meatballs with Satay Dip

Thai Meatballs with Satay Dip

Serves: 2

Ingredients 

• 500g pork mince

• a handful of mint and coriander, roughly chopped

• a handful of radishes, finely slices

• 1/2 small red onion or 1 shallot, finely slices

• 1/2 cucumber, finely sliced

• lime wedges, to serve

• rice, to serve

For the Paste 

• 1 shallot, minced

• 2 cloves garlic, minced

• 1 red chilli, roughly chopped

• 1 lime, zested

• 2 kaffir lime leaves

• knob ginger, peeled and roughly chopped

• a handful of coriander, roughly chopped

• lemongrass, roughly chopped

• 50ml sherry

• 1 tbsp red Thai curry paste

• 2 tsp galangal paste (if you can find it)

• 2 tbsp light soy sauce

• 1 tsp brown sugar

• 2 tsp fish sauce

For the Satay Dip

• 60ml coconut milk

• 2 tbsp smooth peanut butter (more , to taste)

• 1 tsp dark soy sauce (or tamari for Gluten Free)

• Pinch chilli flakes red pepper flakes

• 1 tsp fish sauce

• tsp light brown sugar

• 1/2 tsp ground coriander

• 1 tbsp lime juice

Method

For the Satay Dip

- Make the satay dip by blitzing all the ingredients, except the lime juice, in a blender until smooth as possible. Pour the sauce into a pot and bring to a simmer then cook until it has thickened. Scrape it into ramekins and set it aside.

For the Meatballs 

- Blitz all the ingredients for the paste together in a blender until everything is finely chopped up.

- Add the mince to a large mixing bowl and season generously. Using your hands, blend the paste and mince. Roll the mince into 10 balls.

- Add 1 tbsp sesame oil to a large frying pan over medium-high heat. Once hot, add the meatballs and fry until nicely coloured on both sides and cooked through. Skewer the meatballs and serve with some of the salad, rice and satay dips.

To serve

- Make the salad by simply tossing all the ingredients together in a small mixing bowl. Set aside

I like to dress the salad with sesame oil, sriracha and a squeeze of lime. You can also turn this into a salad to mix things up: