Thai Pork and Mushroom Meatballs

Ingredients

Scaled for your household (4 portions) · original serves 4

• Mushrooms400 g
• Spring onions3
• Vegetable oil3 tbsp + to taste
  Original recipe breakdown · used in multiple steps

  • 3 tbs vegetable oil
  • Vegetable oil, for cooking — Source does not specify an amount; no quantity invented.
• Coriander paste2 tbsp
• Pork mince400 g
• Red curry paste2 tbsp
• Eggs1
• Breadcrumbs1 cup
• Iceberg lettuce (optional)to taste
  Source does not specify an amount; no quantity invented.
• Sweet chilli sauce (optional)to taste
  Source does not specify an amount; no quantity invented.
• Lime (optional)to taste
  Source does not specify an amount; no quantity invented.

Method

1. 1

   Finely chop mushrooms and green onions. Cook in 1 tablespoon oil for about 8 minutes, until moisture evaporates. Cool for 10 minutes and drain.

2. 2

   Mix with coriander paste, pork mince, curry paste, egg and breadcrumbs. Shape into meatballs. The source optionally chills them for 1 hour.

3. 3

   Heat the remaining oil, adding extra if needed. Cook meatballs in batches for 8–10 minutes until cooked through. Serve in lettuce leaves with sweet chilli sauce and lime.