500 grams pork mince
¼ cup panko breadcrumbs
1 tablespoon each fish sauce and soy sauce
2 spring onions, finely chopped
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 teaspoon sea salt
⅓ packed cup coriander, finely chopped
vegetable oil for cooking
1 tablespoon runny honey
2 tablespoons sriracha chilli sauce
1 cos lettuce, leaves separated
1 cup each grated raw carrot and beetroot
Hoisin Dipping Sauce (see recipe below)
toasted sesame seeds, coriander and lime wedges
Meatballs: Place all the ingredients, except the oil, honey and sriracha, in a large bowl and mix with your hands to combine well. Form into large walnut-sized balls and chill if not using immediately.
Heat a little vegetable oil in a large sauté pan and cook the meatballs for about 2 minutes each side until golden and cooked through.
Add the combined honey and sriracha to the pan and toss through the meatballs until they’re all coated and glossy.
To serve: Divide the grated carrot and beetroot among the lettuce leaves and top with the meatballs. Spoon over a little Hoisin Dipping Sauce, a sprinkle of sesame seeds, coriander and a squeeze of lime.
Hoisin Dipping Sauce (v)
½ cup hoisin sauce
1 teaspoon each water and rice vinegar
1 tablespoon sriracha chilli sauce
¼ teaspoon caster sugar
Stir all the ingredients together in a bowl.