This pork and mushroom mince meatballs recipe is an easy Thai dinner recipe for simple weeknight meals. You could also use these mince & mushroom meatballs as a simple canapé for parties.
Ingredients
400g Button, Cup or Flat Mushrooms
3 green onions, roughly chopped
3 tbs vegetable oil
2 tbs coriander paste or lightly dried coriander
400g pork mince
2 tbs red curry paste
1 egg
1 cup fresh breadcrumbs
Vegetable oil, for cooking
Iceberg lettuce, sweet chilli sauce and lime wedges, to serve
Method
Finely chop mushrooms by hand or alternatively, pulse in a food processor. Add chopped green onions to mushroom mixture
Heat 1 tbs oil in a large non-stick frying pan over high heat. Add mushroom mixture and cook, stirring often, for 8 minutes or until all moisture has evaporated. Set aside to cool for 10 minutes. Drain any excess moisture and transfer mushrooms to a bowl. Wipe pan clean
Add coriander paste to the mushrooms with the mince, curry paste, egg and breadcrumbs, mix until well combined
Shape into balls with damp hands. Place onto a tray, cover and refrigerate 1 hour if time permits (this helps hold meatballs together when cooking)
Heat remaining oil in a large non-stick frying pan over medium heat. Cook meatballs, in batches for 8-10 min, shaking pan often or until just cooked through. Serve with lettuce leaves, sweet chilli sauce and lime wedges
