Asian pork balls with chilli dipping sauce from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 199) by Diana Henry

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Notes about this recipe

  • averythingcooks on March 22, 2024

    We enjoyed these meatballs with stir fried veg & our favourite thin noodles. I made my own sauce (based on a Melissa Clark recipe) but would like to try this one soon. I used Thai basil (replacing cilantro), had a lighter hand with the lime zest & oven roasted them @ 425 before finishing them in the pan with everything else. Scaled to 1/3, 35 g gave me 10 meatballs & these are worth making again.

  • Zosia on October 11, 2014

    Really very tasty, moist meatballs. I hesitated to include all of the bacon (lacking more specific information, I used regular, sliced North American style) but much of the fat was rendered off during cooking - with the meatballs shrinking rather dramatically - and it added a delicious smoky flavour. I didn't fry them, but roasted them in the oven at a high temperature on a rack with a pan under to catch the drippings. (Much neater than frying but results in the same crusty exterior and moist interior.) I served them with noodles and stir-fried broccoli so skipped the chilli sauce....next time.

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