We love this recipe! I have made more meatballs in the last month than I have made in my entire life! Yes, they are that good!
It’s inspired by 2 of my favourite chefs Pailin Chongchitnant (Hot Thai Kitchen) and Kenji Lopez Alt.
Usually, I make them for a Thai Glass noodle soup with meatballs - Gaeng Jeud Woonsen Moo Sub (Check out Hot Thai Kitchen for the recipe) but I have used this mixture for burgers - the sugar in it will make it burn, so I generally brown them first, then add water or stock to cook the burgers through.
You could also cook them in water or stock and reverse sear - I haven’t done this yet!
Meatball and red cabbage soup
Berkshire pork Asian- Style Meatballs
Ingredients
1 lb our ground Berkshire pork
1/2 teaspoon white pepper, freshly ground is best if you can
2 tsp fish sauce (I use Squid brand)
1 tsp salt (I use Celtic sea salt)
2 tablespoons soy sauce (I tend to use either kikkoman soy sauce or healthy Boy brand mushroom soy)
4 garlic cloves
2 tablespoons sugar (I have used Palm sugar and granulated)
2 tablespoons rice flour or corn flour
1/2 teaspoon baking powder
Directions
Mix all the ingredients together in a stand mixer. Stop mixing when the fat starts to smear around the bowl. You can hand mix - the mixture needs to be homogenous and sticky.
Either roll the mixture into small meatballs or for rustic meatballs just get a dollop and drop bite-size pieces into hot broth. Cook until 160 degrees F
This recipe works with our Berkshire pork. I have also made it into pork burgers - though the sugar content means that it will burn when you fry the burgers.
I usually sear them on both sides, then add stock, or water, and put a lid on. When the Internal temperature reaches 160 degrees F they are ready to serve! They are great with sweet chilli sauce!
How easy is that?
Let me know if you try it!