Blended Pork Meatballs with Piquant Ginger Glaze
Ingredients
400 g basmati rice
800 g water
10 g ginger, roughly chopped
1 garlic clove, peeled, roughly chopped
1 red chilli, trimmed, roughly chopped
1 stick lemongrass, trimmed, roughly chopped
250 g granulated sugar
125 ml malt vinegar
150 g onion, peeled, diced
1 garlic clove, peeled, crushed
1 red chilli, deseeded, roughly chopped
500 g pork mince
5 leaves Thai basil, destalked, finely chopped
fine sea salt, as needed
ground black pepper, as needed
olive oil, as needed
5 g chives, destalked, sliced
Instructions
STEP 1/7
Add rice and water to a medium saucepan
Place over a medium-high heat and bring to a boil
Cover with a lid and cook over a low heat for 15 minutes
Remove from the heat and set aside, keeping the lid on
STEP 2/7
Preheat the oven to 180ºC
Assemble the Food Processor bowl and fit the Knife Blade
Add ginger, garlic, chilli and lemongrass into the Food Processor bowl
Pulse until finely chopped
STEP 3/7
Add sugar and malt vinegar into a medium saucepan
Place over a medium-high heat and bring to a simmer
Cook over a medium-high heat, stirring occasionally, for 5 minutes or until the sugar has dissolved
Transfer contents of the Food Processor bowl into the saucepan
Stir to combine, set aside and let cool
STEP 4/7
Clean the Food Processor bowl and fit the Knife Blade
Add onion, garlic and red chilli into the Food Processor bowl
Pulse until a coarse paste has formed
STEP 5/7
Add pork mince and Thai basil into the Food Processor bowl
Season to taste with salt and pepper
Pulse until combined
STEP 6/7
Roll the mixture into 16 balls, approx. 3 cm in dimension
Place the meatballs on the baking tray
Drizzle with olive oil
Bake until cooked through – 180ºC, 15 minutes
Remove from the oven and let cool – 3 minutes
STEP 7/7
Transfer meatballs into the saucepan
Stir gently until coated in the glaze
Divide rice between serving bowls
Top with meatballs
Garnish with the leftover glaze and sliced chives
Serve
Blended Pork Meatballs with Piquant Ginger Glaze
Ingredients
400 g basmati rice
800 g water
10 g ginger, roughly chopped
1 garlic clove, peeled, roughly chopped
1 red chilli, trimmed, roughly chopped
1 stick lemongrass, trimmed, roughly chopped
250 g granulated sugar
125 ml malt vinegar
150 g onion, peeled, diced
1 garlic clove, peeled, crushed
1 red chilli, deseeded, roughly chopped
500 g pork mince
5 leaves Thai basil, destalked, finely chopped
fine sea salt, as needed
ground black pepper, as needed
olive oil, as needed
5 g chives, destalked, sliced
Instructions
STEP 1/7
Add rice and water to a medium saucepan
Place over a medium-high heat and bring to a boil
Cover with a lid and cook over a low heat for 15 minutes
Remove from the heat and set aside, keeping the lid on
STEP 2/7
Preheat the oven to 180ºC
Assemble the Food Processor bowl and fit the Knife Blade
Add ginger, garlic, chilli and lemongrass into the Food Processor bowl
Pulse until finely chopped
STEP 3/7
Add sugar and malt vinegar into a medium saucepan
Place over a medium-high heat and bring to a simmer
Cook over a medium-high heat, stirring occasionally, for 5 minutes or until the sugar has dissolved
Transfer contents of the Food Processor bowl into the saucepan
Stir to combine, set aside and let cool
STEP 4/7
Clean the Food Processor bowl and fit the Knife Blade
Add onion, garlic and red chilli into the Food Processor bowl
Pulse until a coarse paste has formed
STEP 5/7
Add pork mince and Thai basil into the Food Processor bowl
Season to taste with salt and pepper
Pulse until combined
STEP 6/7
Roll the mixture into 16 balls, approx. 3 cm in dimension
Place the meatballs on the baking tray
Drizzle with olive oil
Bake until cooked through – 180ºC, 15 minutes
Remove from the oven and let cool – 3 minutes
STEP 7/7
Transfer meatballs into the saucepan
Stir gently until coated in the glaze
Divide rice between serving bowls
Top with meatballs
Garnish with the leftover glaze and sliced chives
Serve