Spicy Thai Meatballs
- 500g minced pork
- 250g minced chicken
- 1 Tbsp Thai red curry paste
- 1 Tbsp brown sugar
- ¼ cup finely chopped coriander
- ¼ cup finely chopped mint
- ½ small chilli, finely chopped (optional)
- 1 cup fresh breadcrumbs
- 1 egg, beaten
- ¼ cup sesame seeds
- Oil for frying
- Toothpicks or similar
Place all the ingredients except the sesame seeds in a large mixing bowl and combine well.
Using wet hands, take generous teaspoonfuls of the mixture and roll into balls. Toss lightly in the sesame seeds.
Heat 1cm oil in a wok or saucepan and fry the meatballs in batches for 5-6 minutes, turning regularly so they brown on all sides. Cut a meatball from each batch in half to check they are cooked all the way through. Drain on paper towel.
Tip: Serve the meatballs with sweet chilli sauce, adding a little lemon or lime juice and finely chopped coriander and mint. They can be made a day ahead and reheated in a hot oven for 5-10 minutes.
By Food Magazine