Pork and Lemongrass Balls with Coconut Lime Noodles

This recipe provides a flavourful and exotic twist to the weekly menu, offering a refreshing change from traditional seasonal dishes.

Ingredients:

500 grams Pork Mince
1 tbsp Ginger (fresh, chopped)
1 tbsp Lemongrass (chopped, minus tough outer layer)
1/2 tsp Chili Flakes
1/2 tsp Sea Salt
1/2 tsp Black Pepper
1 Egg
1 Cucumber
1 Courgette
1 Lime (juiced)
1/2 cup Coriander Leaves (chopped)
2 tbs Mint Leaves (chopped)
1 Canned Coconut Milk (400g tin)
30 grams Macadamia Nuts

DIRECTIONS

1. Add the pork mince, ginger, lemongrass, chilli, salt, pepper and egg to a food processor and pulse (alternatively mix by hand).
2. Roll the mixture into meatballs 4-5cm in diameter.
3. Make the cucumber and courgette into noodles using a spiralizer or julienne peeler.
4. Make the sauce by blending together the coconut milk, lime juice, coriander leaves, mint and macadamia nuts. Season to taste.
5. In a pan heat 2 tablespoons of coconut oil and gently fry the meatballs for
10-12 minutes turning to cook evenly. Just before they are finished cooking add the noodles and sauce to the pan. Mix everything together and serve.

NOTES

EXTRA PORTIONS
The meatballs can be made in batches and frozen (before cooking) for a later date. The sauce can also be frozen (separately).