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Thai Pork Meatballs

Thai infused flavours into a baked pork meatball. WIth a ginger honey sauce.
Prep Time15 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Asian, Thai
Keyword: carnivore, dinner, freezable, gluten-free, paleo, pork
Servings: 5

Ingredients

Meatball

  • 1 kg pork mince
  • 1½ onions
  • 1 bunch Thai basil leaves (approx 1 cup roughly cut leaves)
  • ½ bunch Vietnamese mint (approx ½ cup roughly cut leaves)
  • 1 tsp crushed fresh ginger
  • 2 tsp salt

Sauce

  • ¼ cup olive oil
  • 2 tsp crushed garlic
  • 2 tbsp crushed fresh ginger
  • 4 tbsp honey
  • 2 tsp fresh chili (add more or less to suit the desired level of heat)
  • 1 tsp tapioca (or cornflour if not allergenic or paleo)
  • 2 tsp water

Instructions

Meatballs

  • Preheat oven to 180°C. Line a baking tray.
  • Finely chop onion and herbs (or blitz in a food processor).
  • Add salt and combine well.
  • Add pork mince and combine well.
  • Roll approximately one large tbsp of mixture into a meatball. Place on a lined baking sheet.
  • Bake in the oven for 15 minutes.

Ginger and Honey Sauce

  • In a small saucepan add all the ingredients except the tapioca flour.
  • Over a moderate heat warm the sauce ingredients until it comes to a boil. Then remove from the heat.
  • In a small bowl (I use a teacup) combine the water and tapioca flour. Stir to combine well.
  • With a whisk in hand, add the tapioca and water blend to the sauce and whisk in well. Place the saucepan back on a low heat and continue to whisk until the sauce thickens.
    This sauce will thicken more as it cools. If you want to reuse leftovers place the sauce in its own container and bring it back to desired consistency with heat and maybe a little water if required.