Fusion Kitchen · Dinner
Thai Honey Chilli Meatballs in Coconut Cream Sauce
A Scandinavian-Thai original, pork and ginger meatballs in the Nordic tradition simmered in a Thai coconut cream sauce where honey and bird's eye chilli are both built into the sauce so the Scandinavian comfort and the Southeast Asian sweet heat produce a dish that is simultaneously familiar and completely unexpected.
$
20 minsPrep
25 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
645Calories
28gProtein
32gFat
62gCarbs
12gSugar
2gFiber
780mgSodium
68mgChol
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Instructions
1
Prep
Mix 350g pork mince with 8g grated ginger, 5g grated garlic, 15g sliced spring onion, 1 tsp soy sauce, 0.5 tsp salt, and 0.25 tsp white pepper until combined. Roll into 16 balls approximately 3cm each.
2
Fry
Heat 1.5 tbsp oil in a wide frying pan over medium-high heat. Fry meatballs in batches 3–4 minutes, turning regularly, until golden all over. Transfer to a plate; they need not be cooked through.
3
Saute
In the same pan reduce heat to medium. Add 80g sliced shallots and cook 3 minutes until softened. Stir in 10g grated garlic, minced lemongrass, 8g sliced bird's eye chilli, and 0.25 tsp turmeric for 1–2 minutes until fragrant.
4
Simmer
Add 400ml coconut milk, 1.5 tbsp fish sauce, and 2 tbsp honey; stir to combine and bring to a gentle simmer. Return meatballs to the sauce. Simmer uncovered 12–15 minutes until meatballs are cooked through and sauce reduces slightly.
5
Finish
Stir in 1.5 tbsp lime juice. Taste—honey sweetness and chilli heat should register equally. Adjust seasoning if needed.
6
Plate
Spoon meatballs and sauce over 360–440g steamed jasmine rice. Scatter 10g fresh coriander and extra chilli slices over the top. Serve with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 350g (12.3 oz) pork mince
- 15g (1 thumb) fresh ginger
- 3 garlic cloves
- 1 scallion
- 1 tsp soy sauce
- 0.5 tsp fine sea salt
- 0.25 tsp white pepper
- 2.5 tbsp neutral oil
- 2 shallots
- 1 stalk lemongrass
- 2 small bird's eye chilli
- 0.25 tsp ground turmeric
- 400ml (1 2/3 cup) coconut milk
- 1.5 tbsp fish sauce
- 2 tbsp honey
- 1.5 tbsp lime juice
- 360g (12.7 oz / 2 servings) steamed jasmine rice
- 10g (small handful) fresh coriander
- lime wedges