Savour the Perfect Blend of Crunch and Spice with these pork balls
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
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1Preheat oven to 180°C/160°C fan-forced.
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2Combine sesame oil, mince, MAGGI TOM YUM PASTE, shallots, coriander, egg whites in a Food processor and blend or process until combined.
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3Roll into 30g balls, approx. 25 balls
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4In a medium bowl combine MAGGI NATURAL MASH POTATO FLAKES, sesame seeds, and coat in crumb mixture.
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5Heat 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.
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6Serve meatballs with MAGGI SWEET CHILLI SAUCE, over a bed of glass noodles, butter lettuce, cucumber, chilli, crushed peanuts, coriander and mint leaves, if desired.