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5 from 1 vote
Pork meatball stirfry with lime, cilantro and sticky coconut vegetables, from busylizziecooks.com
Pork Meatball Stirfry with Lime and Cilantro
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

calories given include accompaniments detailed here

Course: Dinner
Cuisine: British/Thai
Servings: 2 people
Calories: 737 kcal
  • 500g lean pork mince (ground pork) (1lb)
  • 1 slice of bread
  • 1 bunch coriander/cilantro
  • 1 lime
  • 1 egg
To Serve
  • 1 carton pre-prepared stir fry vegetables
  • 1 14oz can coconut milk
  • 6 oz rice, or according to appetite
  • 2 tbsp olive oil
  1. Prepare the juice and rind of the lime. Tear up the bread, crack the egg and tear or chop the coriander (cilantro).

  2. Place the mince, bread, egg, coriander (cilantro) and lime in a blender and blend until well mixed.

Poaching Method
  1.  Fry the stir fry veg quickly in the olive oil, then add the coconut milk and turn down to a low simmer.

  2. Pull out walnut sized balls of mixture, roll them a little to shape and pop them in the coconut milk. Baste them a little with the warm coconut milk.

  3. Turn the meatballs after 10 minutes or so, and stir the veg to stop them sticking. Ensure the coconut milk is simmering, but not boiling hard. You don't want it to stick.

  4. When they're cooked all the way through, after ab out 30 minutes, serve over rice.

Oven Method
  1. Heat the oven to gas mark 6. 

  2. Grease a baking tray/sheet and place wanut sized balls of mixture on it.

  3. Cook, turning once, for 20 minutes or until cooked through.

  4. While they're in the oven, boil the rice. Stir fry the vegetables in a skillet or wok and add the coconut milk. Simmer until the coconut milk is reduced and sticky.