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Servings:

Thai-Inspired Meatballs

"Some dishes are prettier than others and this isn't a very pretty one. But it tastes MUCH better than it looks and it's really simple (as always) too - so do give it a try. I made it with beef mince as that's what I had in the fridge, but pork and chicken would both be good and change it up a bit."

Total Time

45min

4.7

3 Ratings

Author: Rachel Redlaw

Servings:

Ingredients

•

3.5 oz

Ground Beef

•

1/2

Carrot , shredded, diced

•

2 pieces

Fresh Ginger , diced

•

Red Bird's Eye Chili Pepper , diced

•

1 handful

Fresh Parsley , chopped

•

Kaffir Lime Leaf

or Lemon Zest

•

1/2 cup

Water

•

1/3

Knorr® Stock Cube

•

1 clove

Garlic , minced

•

to taste

Red Bird's Eye Chili Pepper , finely chopped

•

1 bunch

Scallions , sliced

•

2 tsp

Fish Sauce

•

2 tsp

Soy Sauce

•

1 tsp

Toasted Sesame Oil

•

1 Tbsp

Cooking Oil

Cooking Instructions

Put the Ground Beef (3.5 oz) , Carrot (1/2) , Fresh Ginger (1 piece) , Red Bird's Eye Chili Pepper (1) , Fresh Parsley (1 handful) , and Kaffir Lime Leaf (1) in a bowl and then scrunch it all up to combine and shape into little meatballs.

Put a frying pan over a heat and add Cooking Oil (1 Tbsp) and put the meatballs in. Keep turning until they're browned all over. It takes a few minutes.

When browned, add the Fresh Ginger (1 piece) , Garlic (1 clove) , and Red Bird's Eye Chili Pepper (to taste) for a few seconds, then tip in the Water (1/2 cup) and Knorr® Stock Cube (1/3) .

Bring to a simmer and cook for around 5 minutes, then add the Soy Sauce (2 tsp) , Fish Sauce (2 tsp) , Scallions (1 bunch) , and Toasted Sesame Oil (1 tsp) .

Cook for another minute or so, tasting to check you're happy with the balance of flavours, and that's it.

Serve and enjoy!

Nutrition Per Serving

CALORIES

505

FAT

35.4 g

PROTEIN

30.0 g

CARBS

16.5 g