pork & veal meatball skewers

Pork and veal meatball skewers




4 servings

Prep time

1 hour + 30 minutes

Cooking time

12 minutes


  • 500 grams pork and veal mince

  • 1 cup (70 g ) fresh breadcrumbs

  • 1 Tbsp fresh ginger, grated

  • 2 Tbsp Thai red curry paste

  • 1 Tbsp fish sauce

  • 2 small red chillies, deseeded, finely chopped

  • 1 stalk lemongrass, white part only, finely chopped

  • 500 grams fresh snowpeas, topped and tailed

  • 2 heads broccoli, cut into florets

  • brown rice, to serve. Cook from packet directions

  • 1 tsp salt

  • 1/2 tsp black pepper

  • Sweet chilli sauce, for pouring over meatballs


  • First soak 8 bamboo skewers in water for 10 minutes.
    Place pork mince, breadcrumbs, curry paste, ginger, fish sauce, chillies and salt and pepper in a bowl and mix till combined.
  • Shape into 24 meatballs, then carefully thread 3 onto each skewer.
    Chill these skewers in the fridge for at least an hour, so flavours infuse.
  • Prep vegetables for the dish and steam these till just cooked, but still some crunch.
    If using rice, cook to packet directions.
  • Cook for 6-8 minutes, turning until cooked through.
    Serve with cooked rice and steamed green veg.

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