GLUTEN-FREE PORK BALLS WITH CHILLI AND LIME
We think you’ll find these gluten-free Pork Balls with Chilli and Lime could make a very tasty addition to the celebratory season this year.
They’re easy to make well in advance, and because they’re baked not fried, the clean-up is nice and easy too.
Serve warm or at room temperature, they’re quite delicious either way.
Jan
PORK BALLS WITH CHILLI AND LIME
Makes 20-24 balls
500 gm pork mince
4-5 spring onions, finely sliced
100 gm green beans or snake beans, finely sliced
3 tablespoons coriander, finely chopped
2 teaspoons Sambal Oelek or 2 tablespoons red curry paste (home-made or store-bought)
1 large lime, zest only
2 tablespoons potato flour or starch
1 large egg
1 tablespoon fish sauce
Pinch of salt
Handful of makrut lime leaves, ribs removed, finely sliced
Add all ingredients to a bowl, apart from makrut lime leaves, and mix well. Refrigerate, covered, for an hour or two to allow flavours to develop.
Preheat oven to 180°C. Line a large baking tray with baking paper.
Take a small ice-cream scoop with a lever, fill it with the mixture to create a ball and release onto the prepared tray. Continue until all meat mixture is used and you have 20 - 24 small pork balls spaced evenly apart.
Place the tray in the oven and cook for 15 minutes. Cool a little before serving warm, or at room-temperature.
Top with finely sliced makrut lime leaves and serve with the dipping sauce.
Dipping Sauce
3 tablespoons sweet chilli sauce
1 large lime, juice only
1 tablespoon fish sauce
1 garlic clove, grated on a microplane
Mix and refrigerate until needed.