Thai meatballs

recipe for about 25 pieces

1 onion
2 cloves of garlic
2 cm fresh ginger
1 handful fresh coriander
750 minced meat half to half
1 tablespoon red Thai curry paste
1 tablespoon fish sauce
2 tablespoons soy sauce
1 egg
handful of breadcrumbs
Pepper and Salt
sunflower oil
extra needed: chili sauce

Steps to make Thai meatballs:

1- Finely chop the onion. Then finely chop the garlic, ginger and coriander.

2- Put all ingredients except the sunflower oil in a large bowl and mix together.

3- Take a small tuft of minced meat, press firmly and turn it into a ball. I often use a measuring spoon (of 1 tablespoon) to do this so that all the balls are the same size. Repeat until all the minced meat is used up.

4- Heat a generous splash of sunflower oil in a large frying pan. When the oil is thoroughly hot, fry the meatballs over medium-high heat for about 6 minutes until done.

5- Serve the Thai meatballs with a chili sauce.

Tip from my dad: after step 2, put the seasoned minced meat in the fridge for half an hour so that the flavors can soak in, and then continue with step 3. This is not necessary, but gives the balls extra flavor.