Air fryer recipe · Starters
Lemongrass Pork Meatballs
Juicy pork meatballs perfumed with lemongrass, garlic and a bright hit of fish sauce.
- 20 minTotal time
- 190°CAir fryer
- 3Serves
- Non-vegetarianDiet
Nutrition per serving
- 290kcal
- 33.4 gprotein
- 2.6 gcarbs
- 16.3 gfat
- 0.2 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Pork mince500 g
- Lemongrass, minced2 stalks
- Garlic, minced3 cloves
- Fish sauce1 tbsp
- Coriander, chopped2 tbsp
- Sugar1 tsp
Method
Mix the base
Combine the pork mince with the finely minced lemongrass, garlic, fish sauce, coriander and sugar. Mix just until it comes together, as overworking the mince makes the meatballs dense.
Rest the mixture
Cover and chill the mix for fifteen minutes to let the lemongrass and garlic infuse the meat. A short rest also firms the mixture so it rolls more easily.
Roll evenly
Wet your hands and roll the mixture into walnut-sized balls of equal size. Uniform meatballs cook at the same rate so none dry out while others finish.
Space them out
Brush the meatballs with a little oil and arrange them in a single layer with gaps. The gaps let hot air brown all sides rather than steaming them together.
Air-fry until browned
Cook at 190C for 13 minutes, shaking the basket once, until browned outside and juicy within. Cut one open to check the centre is no longer pink before serving.
