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A frying pan containing cooked noodles and browned lemongrass meatballs, garnished with chopped herbs and lime wedges.
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5 from 1 vote

Pork and Lemongrass Meatballs Recipe

Lemongrass adds a delicious fragrance and slightly citrusy flavour to these spicy meatballs. They’re served in a warming savoury sauce with a hint of sweet and sour flavour that makes it totally scrumptious.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Thai
Keyword: meatballs, noodle stir fry, noodles
Servings: 4
Author Nicky Corbishley

Ingredients

Pork Meatballs

  • 500 g (1.1lb) pork mince approx 10% fat
  • 1 tbsp sesame oil
  • 1 egg
  • 2 tbsp panko breadcrumbs
  • 2 cloves garlic peeled and minced
  • 1 tsp minced ginger
  • 1 stalk fresh lemongrass outer leaves removed, inner stalk very finely chopped (or 2 teaspoons lemongrass paste)
  • 1 red chilli finely chopped (or replace with ½ teaspoon chilli flakes)
  • ¼ tsp salt
  • ¼ tsp white pepper
  • 2 tbsp finely chopped coriander stalks we’ll be using the leaves in the sauce.

Also:

  • 2 tbsp oil
  • 2 tbsp light soy sauce
  • 2 tbsp lime juice approx. the juice of one lime
  • 2 tbsp light brown sugar
  • 2 cloves garlic peeled and minced
  • 1 tsp fish sauce
  • 3 tbsp oyster sauce
  • ½ tsp chilli flakes
  • 1 tsp cornflour (cornstarch in USA)
  • 60 ml (4 tablespoons) cold water
  • 500 g (1.1lb) fresh egg noodles
  • 15 g (approx. ¼ packed cup) finely chopped fresh coriander leaves
  • 1 tsp black sesame seeds

Instructions

  • Place all of the meatball ingredients into a large bowl and mix together with your hands. Form the mixture into walnut-sized meatballs – you should get around 20 meatballs.
    500 g (1.1lb) pork mince, 1 tbsp sesame oil, 1 egg, 2 tbsp panko breadcrumbs, 2 cloves garlic, 1 tsp minced ginger, 1 stalk fresh lemongrass, 1 red chilli, ¼ tsp salt, ¼ tsp white pepper, 2 tbsp finely chopped coriander stalks
  • Heat the 2 tablespoons of oil in a large frying pan (skillet) over a medium-high heat. Add the meatballs, and brown on all sides – this should take around 6-8 minutes.
    2 tbsp oil
  • Meanwhile, in a small bowl, mix together the soy sauce, lime juice, sugar, garlic, fish sauce, oyster sauce, chilli flakes, cornflour and water.
    2 tbsp light soy sauce, 2 tbsp lime juice, 2 tbsp light brown sugar, 2 cloves garlic, 1 tsp fish sauce, 3 tbsp oyster sauce, ½ tsp chilli flakes, 1 tsp cornflour, 60 ml (4 tablespoons) cold water
  • Pour the mixture into the pan with the meatballs. Allow to bubble for 2 minutes, then make a little space in the centre of the pan and add the noodles. Toss the noodles in the sauce and cook for 2-3 minutes, until the noodles are hot.
    500 g (1.1lb) fresh egg noodles
  • Stir through the coriander, then turn off the heat.
    15 g (approx. ¼ packed cup) finely chopped fresh coriander leaves
  • Divide the noodles between four bowls and add the meatballs, then serve topped with a sprinkling of black sesame seeds.
    1 tsp black sesame seeds

Video

Notes

Tip: If you don’t want to make your own meatballs, you can buy ready-made. Pork, turkey, chicken or beef meatballs all work with this recipe. You can add the lemongrass directly to the sauce, so you still get that lemongrass flavour.
Nutritional information is approximate, per serving - including the noodles. This recipe serves 4.

Nutrition

Calories: 568kcal | Carbohydrates: 47g | Protein: 35g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 1273mg | Fiber: 2g | Sugar: 8g

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