Lemongrass & Ginger Meatballs

Product code: MBALL

I love meatball and one of my favourite meals of all time is spaghetti meatballs. Using mince beef and pork, I usually make two types of meatballs and freeze them.  This is an Asian version to the Italian ones. Packed full of flavor and you can eat them on their own or you can serve it with a little salad.

Makes about 10 lollipops or 20 smaller meatballs.

  • 200g mince pork
  • 200g mince beef
  • 2 tbs fish sauce
  • 1 tbs soya sauce
  • 1tsp sugar
  • 20g ginger, diced finely
  • 2 lemongrass, discard the top  2 inches, chopped finely
  • 1 tbs cornflour
  • 1 tbs vegetable oil
  1. Mix the pork and beef in a large mixing bowl. Add the rest of the ingredients to it and marinade for 2 hours.
  2. Take a bit of the mixture and using the palm of your hand, shape the mixture around the skewer. Alternatively roll a mixture between the palm of your hands to shape a ball.
  3. Heat some vegetable oil and pan fried the meatballs for 1 minute on each side and then put them in the oven for 10 minutes on 180 degrees