These are a really nice break from your average meatball made with beef mince. You can serve them in lots of different ways. My favourite, once they are cooked, is to submerge them in some delicious stock / broth, and you can whack in noodles/rice/pulses/veg to bulk it up a bit. Otherwise just eat them straight up, with a dipping sauce, or stirred into some noodles with some finely shredded gem lettuce.
500g pork mince
2 spring onions, finely chopped
1 thumb sized piece of ginger, finely chopped
Handful of coriander leaves and stalks, finely chopped
1 garlic clove, crushed/grated/finely chopped
a mild green or red chilli (or use a spicy one if you want but kids may not be so keen)
Zest and juice of 1 lime
1 teaspoon Soy Sauce
1 teaspoon Fish Sauce
Mix all the ingredients together in a bowl. Heat a non-stick frying pan with some oil and fry the meatballs for 8-10 mins until nicely browned and cooked through.
Speedy Dipping Sauce:
Mix 1 tsp honey with 2 tsp rice vinegar, 2 tsps soy and 1 tbsp hot sauce/sweet chilli. Mix well and use to dress the meatballs, noodles and lettuce.
NB: You can freeze them once cooked and defrost then reheat them in the oven.