2 tbsp golden syrup
3 tbsp fish sauce
450g minced pork
4 scallions, finely chopped green ends only
1 tbsp garlic infused oil
2 tsp lemongrass, finely chopped
1 tsp cornflour
1 tbsp finely chopped fresh mint
2 tbsp finely chopped fresh coriander
olive oil for frying
For the oriental dipping sauce
1 tsp chopped fresh coriander
3 scallions, finely sliced green end only
2 tbsp lime juice
2 tbsp soy free seasoning sauce
1 tsp sesame oil
Serves - 4
Make the meatballs. Gently warm the golden syrup in a non-stick frying pan, add the fish sauce and stir to make a syrup. Leave to cool.
Put pork in a bowl and fold in golden syrup, scallions, garlic infused oil, lemongrass, cornflour, mint and coriander. Mix and season with salt and lots of black pepper.
Shape into 20 balls and put on a tray lined with greaseproof paper. Chill for 30 mins. To make the sauce, mix all the ingredients together, then set aside.
Brush the balls with olive oil and fry for 3-4 mins each side. Serve with the sauce.
Recipe adapted from: Good Food