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Sweet Chili Pork Meatballs with Prawn Crackers

Counter 11 · Meatballs & Mince

Sweet Chili Pork Meatballs with Prawn Crackers

Juicy pork meatballs scented with lemongrass and fish sauce, pan-fried and tossed in a sticky sweet chili glaze, served with crunchy prawn crackers for scooping.

4.5 188 cooks rated this
Prep
20 min
Cook
20 min
Serves
4
Level
Easy
Free recipe Jump to method

Bar snack energy in a dinner-sized portion. Ground pork takes well to Southeast Asian aromatics, and a little cornstarch in the mix gives these meatballs that bouncy bite you get at a good Thai spot. The glaze is sweet chili sauce loosened with lime and fish sauce so it clings without turning cloying. Fry the prawn crackers right before serving; they puff in seconds in hot oil and go stale fast. Store-bought fried ones work too if you want fewer pots going.

Method

  1. Combine the pork, lemongrass, 1 tbsp fish sauce, cornstarch and scallions. Beat the mixture with a spoon for 1 minute until it turns slightly sticky, which gives the meatballs their spring.

  2. With wet hands, roll into 1 1/2-inch balls; you should get about 20.

  3. Heat 3 tbsp oil in a 12-inch nonstick skillet over medium heat. Fry the meatballs, turning every couple of minutes, for 10 to 12 minutes until browned on all sides and 160 F in the center.

  4. Whisk the sweet chili sauce, lime juice and remaining fish sauce. Pour into the skillet, lower the heat and roll the meatballs around for 2 minutes until the glaze bubbles and turns glossy.

  5. For the crackers, heat 1 inch of oil in a small saucepan to 375 F. Drop in a few chips at a time; they puff within 3 seconds. Lift out and drain on paper towels.

  6. Pile the meatballs on a plate, shower with cilantro and serve with the crackers alongside.

Rows of raw rolled meatballs on a floral china platter
Meatballs rolled and ready for the pan
Ground beef in a skillet above minced garlic and a chef knife
Browning ground beef while the garlic waits

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