Ginger pork meatballs in a coconut broth

For the meatballs:

  • 1 Kg ground beef
  • 2 large eggs
  • 1 slice bread, soaked in 2 tbsp milk for 5 minutes.
  • 2 tablespoons grated fresh ginger
  • 2 garlic cloves, minced
  • 2 red chillies, finely chopped
  • 1 tablespoon fish sauce
  • salt and pepper

For the broth:

  • 1 can coconut milk
  • 2 tbsp chilli flakes
  • 2 cups chicken stock
  • 2 tbsp thinly sliced ginger
  • 2 garlic cloves, thinly sliced
  • 1 stalk fresh lemongrass, outer leaves removed and stalk cut into 1 inch lengths
  • finely grated zest and juice of 1 lime
  • 1 tablespoon fish sauce
  • 1 teaspoon ground turmeric
  • 1 tbsp sugar
  • salt and pepper
  • cilantro, for serving
  • cooked noodles to serve
  • * optional – some baby corn and broccoli

Make the meatballs:

Combine all of the ingredients in a large bowl. Form the mixture into golf ball size meatballs. Heat some olive oil in a pan and fry until golden on all sides.

Make the broth:

In a large pan, combine the coconut milk, chilli flakes, stock, ginger, garlic, lemongrass, lime zest and juice, fish sauce, and turmeric, and veg if you opted to use some. Add the meatballs. Add 1 tbsp of sugar and season with salt. Bring to a boil over high heat, then reduce the heat so the broth is simmering. Simmer for 12 minutes. Discard the lemongrass.

Put some broth in a bowl, and add some noodles. Top off with a few meatballs and garnish with coriander.

Let me know what you think!