Ingredients (serves 21)
500g veal & pork mince or pork mince
1 cup fresh breadcrumbs
¼ cup milk
2 cloves garlic, crushed
1 egg
2 tablespoons parsley, chopped
1 tablespoon coriander, chopped + extra leaves for garnish
½ cup shallots, finely chopped
Sea salt & cracked pepper
Grape seed oil
1 limes, quartered
Bamboo looped mini skewers
Dipping Sauce
¼ cup light soy sauce
1 teaspoon palm sugar, chopped
4 teaspoon mirin*
1 teaspoon garlic, crushed
30ml lime juice
2 teaspoon red chilli, finely chopped
Method
- Soak breadcrumbs with milk in a small bowl. In a second bowl combine mince, garlic, egg, parsley, coriander and shallots and combine. Add soaked breadcrumbs and season with salt and pepper. Roll small sized meatballs and place on a plate lined with baking paper. Cover with plastic wrap and place in fridge for at least 30 minutes.
- For dipping sauce, combine all ingredients together in a small bowl, mix and set aside.
- Heat oil in a pan over medium to high heat, cook meatballs turning carefully until they are brown and cooked through, transfer meatballs onto a plate lined with paper towel and get ready to serve.
To Serve
Pour dipping sauce in a small dish and place in the middle of a serving platter. Insert bamboo skewers into the meatballs and arrange around the bowl. Garnish with lime wedges and coriander leaves and serve.
Chef's Notes
*Mirin is available at most supermarkets and Asian food stores.
