My signature dish
This idea came to me as I was experimenting with asian meatballs. Asian is my favorite food and I love playing with the flavours! These meatballs are crazy yummy, just try them. This is a double mixture, but you will need it, trust me.
- 1kg pork or chicken mince
- 8 approx kaffir lime leaves
- 2 stick lemongrass finely diced (white part)
- 2 T sesame oil
- 2 T fish sauce
- 2 eggs
- 2 T coconut flour
- 2 tsp garlic powder
- salt and pepper (at least 1 tsp of each)
Blend lemongrass & lime leaves with the fish sauce and sesame oil, or if you don’t have a blender, finely dice and mix. (Or mortar and pestle) If chopping finely, try bashing the lemongrass first (I use my cocktail muddler) and I roll the Lime leaves before chopping for a finer dice.
Mix all the ingredients together in a large bowl and roll them into balls on some baking paper. Fry the meatballs in a hot pan with coconut oil until just golden then pop in a 180° C oven for 5-10min to finish off. Times will vary between ovens. Serve with veg of choice, or see my Asian cabbage salad.