Thai pork meatballs

Here's a little treat I served up recently to some lovely guests who recently joined us for dinner. They are a tasty appetizer which fitted in with the Thai themed feast.

To make about 30 small meatballs, you need:

500g pork mince
2 spring onions, sliced thinly
2 T fresh corriander, chopped
1 inch piece of ginger, grated
1 clove of garlic, crushed
1 T oyster sauce
1 T soy sauce
1 tsp lime juice
1 tsp brown sugar
a good spash of tobasco sauce
1 egg
about half a cup of breadcrumbs
a little flour

Just mix everything together, except for the flour. Add enough breadcrums so that the meat takes on a firm texture. You don't want it to be sloppy, but it has to be able to hold together.

Then, just roll into little balls, about 1 inch in diameter. Put them into the fridge to firm up for about half an hour before dusting them with flour and frying in a little vegetable oil until golden and cooked.

Drain on paper towels and serve them on a bed of lettuce with Thai sweet chilli sauce for dipping.

Alternatively, you could form them into rissoles, which would be lovely on a burger, in a wrap, or with thai rice. They are also great the next day, cold from the fridge, thrown on a salad or popped into a hungry mouth!