If you have ever been to Thailand, you have probably already tried and enjoyed the abundance of delicious food available from street cart vendors. One of our personal favourite snacks are the meatballs they serve which have a vastly different texture to how we have meatballs in the west. Very firm and chewy, and not oily or too heavy.
These meatballs also go well in soups or with a bowl of noodles. We love making up a batch of these and using them in various meals and snacks. Give the recipe a try and let us know if they remind you of Thailand!
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Special Cooking Equipment Used
Step 1: Put your minced pork in the freezer about 2 hours before beginning cooking so that it is semi frozen when you begin
Step 2: Place the minced pork into a mixing bowl and add all of the other ingredients, and mix everything in by hand.
Step 3: Use a hand mixer until the pork has taken on a slightly paste like texture (this is important for getting the texture of the finished meatballs correct)
Step 4: Heat a large saucepan or wok of water until it begins to steam.
Step 5: Ball up the pork into meatballs (see the video for our technique on how to do this easily) and place the meatballs into the steaming water
Step 6: Allow the meatballs to cook for about 10 minutes until they are a light greyish colour all over
Step 7: Place the meatballs into a bowl of cool water after cooking, and leave them to cool and firm for about 5 minutes
Step 8: Place the meatballs on a skewer and grill on a high heat for 5-10 minutes until golden brown. If you want to use them in a soup or with noodles, you can boil them instead.
Step 9: Serve and enjoy! Goes great with our sweet chilli sauce recipe
Give the recipe a try and let us know what you think! What is your favourite Thai street food? Let us know in the comments below!
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