Thai Pork Balls with a Sticky Spicy Glaze
Small BBQ nibbles are always a lot of fun. These are super simple to make and packed full of flavour. They’re Thai style in flavour and are made with turkey mince, quite healthy and fairly cheap.
Pair them up with some of the other nibbles we made.
Cooking surfaces
BBQ Temperature
Ingredients
For the Pork Balls
- 500g pork mince
- 40g fresh breadcrumbs
- 2 spring onions, sliced
- 1 red chilli, finely chopped
- 25g fresh coriander, chopped
- 25g fresh mint, chopped
- 1 clove garlic, finely chopped
- 1 tbsp fish sauce
- 1 tbsp cornflour
- salt and ground black pepper to taste
- Oil to fry in (vegetable)
For the sauce
- 1 – 2 tsp ginger, grated
- 1 stem lemon grass, finely sliced
- 2 tbsp sweet chilli sauce
- 2 tsbp soy sauce
- juice of 1/2 a lime
To garnish
- sesame seeds
- fresh coriander
- hot honey
- slices of red chilli, optional
Equipment
Method
- Setup your Big Green Egg for a direct cook at 180°C with the stainless steel grid and a cast-iron skillet.
- Take all of your ingredients for the meat balls (except the oil) and squeeze together quite vigorously using your hands in a bowl. The more you work the mixture, the stickier the mixture becomes and will bind itself together.
- Then, form the mixture into 2.5cm diameter balls using your hands.
- Add a little oil to the skillet and add the balls..
- Cook for about 2.5-3 minutes a side and then check the internal temp has reached 74°C using a Thermapen.
- Once the meat balls are cooked, add the ginger and lemon grass to the skillet and fry off quickly. Then add the sweet chilli sauce, soy and lime juice. Cook for 1 – 2 mins.
- Remove the meat balls from the pan, drizzle with some hot honey and garnish with chilli, sesame seeds and coriander leaf.
Meat Smoke Fire
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