Some dishes are prettier than others and this isn't a very pretty one.
But it tastes MUCH better than it looks and it's really simple (as always) too - so do give it a try.
I made it with beef mince as that's what I had in the fridge, but pork and chicken would both be good and change it up a bit.
Also, I used lovely fresh rice noodles as I'd been to the Thai supermarket and these are my favourites, but dried rice noodles are good, or you could have the meatballs with rice, or even with pasta. All going to be good! Prepare your noodles or rice first so it's all ready to go.
So, for meatballs for one, I used:
approx 100g mince
half a carrot, shredded and diced
a little piece of ginger, diced
1 birds eye red chilli, also diced
(If I'd had parsley, I'd have added a small handful of that too, finely chopped)
one little lime leaf that was in the salad drawer - I just removed the stalk and chopped the leaf into very fine slices and diced. If you don't have lime leaves, then I'd grate some lime zest in
Put all the ingredients in a bowl and then scrunch it all up to combine and shape into little meatballs.
Then prepare the sauce ingredients.
1/2 cup boiling water with about 1/3 of a knorr stock cube (I used chicken)
another little piece of ginger, diced
1 garlic clove, finely chopped
1 birds eye red chilli, finely chopped (use just half if you don't want it too spicy of course)
2 spring onions, sliced on the diagonal to look nice
2 teaspoons soy sauce
2 teaspoons fish sauce
1 teaspoon toasted sesame oil
And then you just put a frying pan over a heat and either add a tablespoon of cooking oil or, if you're losing weight like me, 20 sprays of that 1-cal-per-spray cooking oil and put the meatballs in.
Keep turning until they're browned all over and if using the spray oil, you'll probably need to add a splash of water too. It takes a few minutes.
When browned, add the chopped ginger, garlic and chilli and fry for a few seconds, then tip in the stock.
Bring to a simmer and cook for around 5 minutes, then add the soy sauce, fish sauce and toasted sesame oil.
Cook for another minute or so, tasting to check you're happy with the balance of flavours, and that's it.
Ready to serve!
Some parsley or coriander, chopped and scattered over, might have looked nice, but I didn't have any ...
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