Tuesday, 8 January 2008

Spicy Pork and Crab Meatballs

I started making these spicy meatballs to accompany my New Year noodle soup, but decided to put them up as a separate page as they can be included in way more dishes than just this soup. I made a monster batch of them, froze some, used some in the soup, baked and served with dipping sauce. And - one of my new favourites - using fine egg noodles, soy sauce and a beaten egg, created an noodle nest for each meatball - fried until golden and crispy. (I forgot to take pics of this one, but will put it up next time I make it!)

I've just realised I put the soup up before the meatballs and now everything's out of order - between that, forgetting to take pics or note my quantities, and losing my camera cable - this blogging thing isn't quite as easy as I thought ;)


  • 2 cloves garlic - roughly chopped
  • 1 large shallot (or 3 scallions) roughly chopped
  • 2 red chillies (Add more or less to taste depending on how hot you like it, and how hot the chillies are!) - roughly chopped
  • 2 inch piece of fresh ginger - roughly chopped
  • 1 red pepper - cut into large pieces
  • Zest of one lime
  • 1 tbsp dark/thick soy sauce
  • 1 tbsp fish sauce
  • 1 tsp sesame oil
  • Small handful coriander (cilantro) - roughly chopped
  • 1 tin crab meat (or replace with 150g fresh crab meat)
  • 500g minced (ground) pork
  • 1 egg - beaten

  1. Add the garlic, shallot, chillies, ginger, red pepper, zest and coriander into a food blender and blitz until all ingredients are very finely chopped.
  2. Remove from blender into mixing bowl.
  1. Add crab meat to mixture and combine.
  2. Put the pork, egg, soy and fish sauce and sesame oil into blender and blitz until pureed.
  3. Add this to the crab mixture and mix until well combined.
  1. Using damp hands, shape the mixture into small walnut-sized balls. I got about 32 from the quantities above.
  1. Put the balls in fridge for 30 minutes to chill (This is optional - but will help them stay together better!)
  2. Use as you like - but make sure they're cooked through!

Related Posts