Baked Pork Meatballs with Ginger and Fish Sauce
3 cloves garlic, minced
1 red chili, diced, seeds removed
2 spring onion, sliced￼
1 tbsp. fish sauce
½ tsp. salt
¼ tsp. ground black pepper
½ cup (55g) breadcrumbs
1 lb. (450g) lean pork mince
Preheat the oven to 425°F (220°C) and either grease a roasting dish or line a baking tray with baking paper.
Prepare the vegetables needed.
In a large bowl, combine all the ingredients and mix well using your hands.
Roll the mixture into 12 meatballs and arrange in the roasting dish or baking tray.
Bake the meatballs for 16 minutes until golden and cooked through. Serve warm.
Leftover meatballs can be stored in the freezer. Just reheat in the oven at 375 degrees until warmed through.
Serving suggestions: cooked rice, coriander or lime