Jan 29, 2013, Updated Aug 30, 2023 These meatballs are packed with all those bright flavours. They’re perfect for a party, with this sticky sweet chili sauce as their escort. You could spear them with toothpicks, or do like I did and serve them with torn lettuce leaves and cucumber slices. It’s messy, but fun. To make them, whir all the ingredients – other than the pork – in a food processor to achieve a fine mince. Then use your hands to work the mixture into the meat, and make little balls between dampened palms. I like to employ my little cookie scoop to make even portions, before rolling them into shape. They’re baked in the oven – and as such, couldn’t be simpler. No standing over a oil-sputtering frying pan. You can make them in advance and freeze (uncooked), reducing oven temperature by 25 degrees and increasing cooking time by about 10 minutes when you’re ready to serve them. If not as an appetizer, you could serve them for dinner with coconut rice. Yum. If you adore Thai food as much as I do, you must also try my Red Curry, Thai Curry Fish, Peanut Sweet Potato Soup, Sweet Chilli Noodles Salad, Thai Scallops, Pad Woon Sen and Thai Basil Pork.
