Back to Recipe Menu

Crunchy Asian meatballs


  • Preheat oven to 170°C fan forced (190°C normal).
  • Mix the palm sugar and fish sauce to dissolve in a large bowl. Then add the minced pork, coriander, cashews, sweet chilli sauce, curry paste and breadcrumbs with the lime zest and juice. Mix well, roll into meatballs and cook in the oven on an oiled baking sheet for about 15 mins.
  • To make the sauce, place the vinegar and caster sugar in a heavy-bottomed pot and simmer for 2 mins. Then add the chillies, garlic and ginger. Mix well and briefly cook. Remove from the heat, mix in the pineapple and set aside.
  • To serve, arrange rocket leaves on individual plates, top with the meatballs and sprinkle plenty of the sauce over.


  • 3 tspn shaved palm (or soft brown) sugar
  • 1 tbsp Asian fish sauce
  • 400 gm minced pork
  • 2 tbsp chopped fresh coriander
  • ¾ cup chopped raw cashews
  • 2 tbsp sweet chilli sauce
  • 1 tbsp red curry paste
  • ½ cup packet breadcrumbs
  • grated rind & juice of 1 lime
  • cooking oil spray
  • 1 cup white vinegar
  • ½ cup caster sugar
  • 3 small red chillies, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 tspn grated fresh ginger
  • ¼ cup crushed pineapple
  • 2 large handfuls wild rocket leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm