Thai Pork Meatballs – with ginger and honey sauce

As the year gets underway I am finding less and less time for cooking. Batch cooking meals that can be frozen or eaten as leftovers in many different forms is fast becoming my way again after some summer holiday bliss.

These meatballs are great eaten with rice or cauliflower rice, or you could pop them on a fresh salad (if you have leftover herbs from the meatballs, throw them in the salad too! YUM) Or you could cut them up and roll them in rice paper rolls, or put them in wraps for lunches.  You could even serve them as appetizers with sticks and dipping sauce. There are so many possibilities!

We had them over rice on the first night. Sorry about the poor photo, my poor deprived husband was desperate to eat them, so I didn’t dress up the photo, but rather just took a snap before handing him the plate of food!

Print Recipe

Thai Pork Meatballs

Thai infused flavours into a baked pork meatball. WIth a ginger honey sauce.

Prep Time15 minutes mins

Cook Time20 minutes mins

Course: Main Course

Cuisine: Thai, Asian

Keyword: pork, freezable, paleo, gluten-free, dinner, carnivore

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.