Lemongrass & lime pork meatballs with pickled veg

Filled with fragrant lemongrass and lime, these meatballs would be great piled into a crusty baguette the next day.

SERVES 4 PREP 25 mins COOK 15 mins EASY ❄

1 unwaxed lime, zested and cut

into wedges

25g coriander, inely chopped 1 tbsp ish sauce

1Ž2 tbsp sriracha, to taste

3 tbsp lemongrass paste

2 spring onions, inely sliced 3 garlic cloves, crushed

1 tbsp caster sugar

1 tbsp corn lour

500g pork mince

1 tbsp vegetable oil sticky rice, to serve

For the pickled veg

2 tbsp rice wine vinegar

1 tbsp caster sugar

250g carrots, peeled into ribbons

or cut into matchsticks 1 cucumber, deseeded and peeled into ribbons or cut into matchsticks

First make the pickled veg. Stir the vinegar and sugar in a small bowl until the sugar has dissolved. Season with a pinch of salt and stir in the carrots and cucumber. Set aside.

Tip all the ingredients for the meatballs, except the oil, into a bowl along with a pinch of salt and pepper, and scrunch together using your hands until everything is well combined. Roll into 20 small balls, around 30g each. Heat the oil in a frying pan over a medium-high heat. Add the meatballs and brown all over, about 8-10 mins, until dark brown and cooked through.

Serve over sticky rice alongside the lime wedges for squeezing over, a little more sriracha, if you like, and the pickled veg.

GOOD TO KNOW 2 of 5-a-day • gluten free PER SERVING 320 kcals • fat 14g • saturates 4g • carbs 22g • sugars 17g • ibre 4g • protein 25g • salt 1.5g