Thai Pork Satay Meatballs - Recipe by The Homestead Pantry
Ingredients:
Meatballs
- 500g pork mince
- 1/4 cup breadcrumbs (gluten free if desired)
- 2 cloves garlic, minced
- 1 tbsp minced ginger
- 1 tbsp soy sauce (gluten free if desired)
- 2-3 tbsp finely chopped coriander stalks
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp coconut oil for frying
Sauce
- 1/2 cup Tall Poppy Wild Lime & Macadamia Satay Sauce
- 2 tbsp soy sauce (gluten free if desired)
- 1 tbsp honey
- 2 tbsp lime juice
- 2 garlic cloves, minced
- 1/4 cup water
- 1/4 cup cream (or coconut cream for dairy free option)
- salt & pepper to taste
To serve
- Fresh coriander
- Chopped macadamia nuts
- Fresh chilli ( optional)
- Boiled rice or thick noodles
Instructions:
- In a large bowl, combine pork mince, breadcrumbs, minced garlic, chopped coriander stalks, soy sauce, minced ginger, salt, and black pepper
- Shape the mixture into meatballs, approximately 1 inch in diameter.
- Heat coconut oil in a large skillet over medium heat.
- Add the meatballs and cook until golden brown on all sides and cooked through, about 6-8 minutes.
- In a bowl, mix together all sauce ingredients except for the cream. Stir until well combined.
- Pour the sauce over the meatballs and toss to coat them evenly.
- Simmer for 3 minutes until the meatballs are cooked and the sauce has reduced and thickened.
- Stir in the cream and simmer for an additional 2 minutes. Season with salt and pepper to taste.
- Serve the Thai Pork Satay Meatballs with boiled rice or thick noodle, garnished with chopped macadamia nuts, fresh coriander, and fresh chilli.
Hints and Tips:
- For a gluten free version, use gluten free breadcrumbs and soy sauce.
- Experiment with different meats like chicken or beef for varied flavours.
- Add cooked broccoli or other vegetable to bulk up the meal or serve as a side
- Substitute cream with coconut cream for a dairy free option
- Store leftovers in the fridge for up to 3 days or freeze for later use.
