Savour the Perfect Blend of Crunch and Spice with these pork balls

  • Brand
  • Preparation time
    40 min
  • Difficulty
    Easy
  • Number of servings
    10
Thai inspired shared bar snack
Ingredients
  • 30mL (1 ½ tbsp) sesame oil
  • 500g pork mince
  • 60g (1/4 cup) MAGGI TOM YUM PASTE
  • 5 shallots (100g) shallots, sliced finely
  • 1/8 Bunch Coriander, chopped finely
  • 2 egg whites
  • 30g (1/4cup) MAGGI NATURAL MASH POTATO FLAKES
  • 30g (1/4 cup) white sesame
  • 30g (1/4 cup) black sesame
  • 40mL (2 tbsp) olive oil
  • 50mL (2 ½ tbsp) MAGGI SWEET CHILLI SAUCE
  • 80g glass noodles, prepared as per directions on pack, for serving, optional
  • 6- 8 butter lettuce leaves, for serving, optional
  • 1 cucumber, seeded, sliced thinly, for serving, optional
  • 1 long red chilli, sliced thinly, for serving, optional
  • 100g Crushed roasted Peanuts, for serving, optional
  • ¼ bunch Coriander leaves, for serving, optional
  • ¼ bunch mint leaves, for serving, optional
Preparation
  • 1
    Preheat oven to 180°C/160°C fan-forced.
  • 2
    Combine sesame oil, mince, MAGGI TOM YUM PASTE, shallots, coriander, egg whites in a Food processor and blend or process until combined.
  • 3
    Roll into 30g balls, approx. 25 balls
  • 4
    In a medium bowl combine MAGGI NATURAL MASH POTATO FLAKES, sesame seeds, and coat in crumb mixture.
  • 5
    Heat olive oil in a medium a fry pan, cook meatballs until golden and transfer to a baking dish, bake for 7 minutes or until cooked through.
  • 6
    Serve meatballs with MAGGI SWEET CHILLI SAUCE, over a bed of glass noodles, butter lettuce, cucumber, chilli, crushed peanuts, coriander and mint leaves, if desired.