Dinner :
Thai Meatballs with lime dipping sauce
500g minced beef
1 cup fresh breadcrumbs, made by whizzing 2 slices of
bread in a food processor
1 tablespoon Thai red curry paste
1 teaspoon toasted sesame oil
1 tablespoon Chelsea Dark Cane Sugar
1 egg
1 tablespoon finely chopped basil or Vietnamese mint
Lime Dipping Sauce �?BR>juice & grated rind of 3 limes
2 tablespoons toasted sesame oil
1 tablespoon Chelsea Dark Cane Sugar
2 tablespoons light soy sauce
1 clove garlic, crushed
1 teaspoon grated fresh ginger
1 spring onion, finely sliced
1 tablespoon fresh coriander leaves
3 tablespoons water
Meatballs
Mix all ingredients together. (By hand using disposable gloves is
the best method)
Roll the mixture into little balls & dust with flour.
Fry in a little oil, shaking the pan to evenly cook the
meatballs & to keep their shape round.
Serve piled on a plate with Lime Dipping Sauce with toothpicks.
Lime dipping sauce
Combine all ingredients in a small bowl and mix well.
Use as a dipping sauce for meatballs.
Serves 4
*optional easier way of making patties
For Thai burger patties or meatballs mix 1 - 2 tsp of Gregg's Red,
Green or Laksa Paste,
1/4 cup desiccated coconut
and some finely sliced spring onions
with 500g beef, pork or lamb mince.
Form into patties or meatballs and cook.
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