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Thai Pork and Mushroom Meatballs

Yields4 ServingsCook Time30 mins

 400 g button, cup or flat mushroom
 3 green onions, roughly chopped
 3 tbsp vegetable oil
 2 tbsp coriander paste or lightly dried coriander
 400 g pork mince
 2 tbsp red curry paste
 1 egg
 1 cup fresh breadcrumbs
 Vegetable oil, for cooking
 Iceberg lettuce, sweet chilli sauce and lime wedges, to serve

Finely chop mushrooms by hand or alternatively, pulse in a food processor.


Heat 1 tbs oil in a large non-stick frying pan over high heat. Add mushrooms and cook, stirring often, for 8 minutes or until all moisture has evaporated. Set aside to cool for 10 minutes. Drain any excess moisture and transfer mushrooms to a bowl. Wipe pan clean.


Add coriander paste to the mushrooms with the mince, curry paste, egg and breadcrumbs, mix until well combined.


Shape into balls with damp hands. Place onto a tray, cover and refrigerate 1 hour if time permits (this helps hold meatballs together when cooking).


Heat remaining oil in a large non-stick frying pan over medium heat. Cook meatballs, in batches 8 – 10 mins, shaking pan off often or until just cooked through. Serve with lettuce leaves, sweet chilli sauce and lime wedges.

Nutrition Facts

Servings 4