Thai Pork Meatballs, Satay Sauce

Thai Pork Meatballs, Satay Sauce

A bold dish which is perfect for supper with friends or as an appetiser – pork meatballs packed full of Thai flavour and served with a rich and incredibly moreish satay sauce (well, my take on a satay sauce)!

This sauce goes equally well with chicken kebabs or koftas and a little goes a long way. Using a good quality Thai red curry paste for the meatballs will save you loads of time and will taste just as good!

This dish is great with a cucumber relish or crunchy salad.

Thai Pork Meatballs, Satay Sauce
Serves 4

Ingredients:

For the Meatballs: 600g Pork Shoulder Mince, 4tbsp Breadcrumbs (Gluten Free if Required), 4tbsp Red Thai Curry Paste, Zest 2 Limes, 2 Lemongrass Stalks (Chopped), 1tsp Sea Salt, Large Handful Fresh Coriander (Chopped)

For the Satay Sauce: 1tbsp Veg Oil, 1 Small Onion (Finely Chopped), 1 Garlic Clove (Crushed), 1 Scotch Bonnet Chilli (Deseeded and Finely Chopped), 3tbsp Smooth Peanut Butter, 125ml Coconut Cream, 1tbsp Light Brown Sugar, Sea Salt

Method:

1) Prepare the meatballs by combining the minced pork with the other ingredients in a large bowl and mixing well to combine. Divide and roll the mixture into small balls (just smaller than a golf ball). Cover and store in the fridge until ready to cook.

2) Make the sauce by sautéing the onion, garlic and chilli in the oil in a medium saucepan over a low heat for 3 minutes. Add the peanut butter, coconut cream and light brown sugar. Bring to the boil and lightly simmer for 5 minutes until thickened slightly. Season to taste with sea salt. Remove from the heat, allow to cool and set aside.

3) Fry the meatballs in a large covered pan in a little oil over a medium-high heat for around 6-8 minutes per side or until cooked through. When cooked, remove from the pan and serve with the satay sauce.

Enjoy!

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