1 tsp chopped fresh coriander 2 Tbsps fresh lime juice
3 spring onions, chopped fine 2 Tbsps light soy sauce
1 tsp grated fresh ginger 1 tsp sesame oil
1 garlic clove, chopped fine 1 Tbsp honey
1 hot chilli, de-seeded and finely chopped (optional)
50g caster sugar 1 tsp cornflour
3 Tbsps Thai fish sauce 1 Tbsp finely chopped of fresh mint
450g GV Pork Mince 2 Tbsps finely chopped fresh coriander
4 spring onions, chopped fine salt and black pepper
1 garlic clove, chopped fine 1 Tbsp oil
Zest of 1 Lemon  



  1. For the dipping sauce, whisk all the ingredients together and set aside. Start to prepare the meatballs.
  2. Gently heat the sugar and fish sauce in a non-stick saucepan until the sugar has melted and mixture starts to thicken. Cool, and then stir into the pork mince with the remaining ingredients mixing thoroughly.
  3. With damp hands, roll into 15-20 small balls, place on a plate and chill until ready to cook.
  4. Heat the oil in a large non-stick frying pan and fry the meatballs for 15-20 minutes, until brown and cooked through.
  5. As an appetiser, serve the meatballs hot accompanied by the dipping sauce. For a main meal, serve with rice/noodles and a vegetable stir fry.
  6. You can also freeze the meatballs raw and cook when needed. This works well.
  7. Happy chopping!