A traditional Thai way of making meat balls. Gluten-free, Dairy-free and Soya-free

1

Introduction

We make these to put in noodle soup and deep fry and serve with a spicey sweet sour sauce, or boil in a hotpot, or fry with vegetables.

They are gluten-free and dairy-free and soya-free


2012-10-28-12-55-36_p1080643_thai-cookery-blog.jpg  Pork balls served with sour rice noodle soup, chopped leeks and a garnish of chopped roasted peanuts.

Spicey sour noodle soup with pork balls

Pork balls served with sour rice noodle soup, chopped leeks and a garnish of chopped roasted peanuts.

3

Ingredients for 50 - 70 balls

  • Minced shoulder pork with some fat 500g
  • Salt 2 teaspoons
  • Sugar 1 teaspoon
  • vegetable oil 1 tablespoon (I used olive oil in UK, palm oil in Thailand )
  • Cornflour or Tapioca flour 2 tablespoons
  • Black pepper, freshly ground, 1 flat tablespoon
  • Baking powder (gf) 1 teaspoon
  • A small jug of freezing water
  • And a bowl of freezing water to chill the cooked meat balls
  • A pan of boiling water

4

Instructions

Start by mincing the pork. Then mix in all the ingredients except that water and black pepper.

I use the dough hook to mix steadily, not quickly. 

I add a little of the freezing water and continue to knead it until it forms a sticky ball, or thick paste.

Keep it cool - put it in the fridge for 30 minutes to chill it again and make it firm.

Knead by hand and add the black pepper as you do so.

Have the pan of boiling water steadily boiling. The traditional way of forming the balls is to take a handful of the mixture and squeeze out each ball to drop into the water.

Boil each ball until it floats, then lift straight into the bowl of freezing water to chill again. Then drain.

Keep in the fridge for a maximum of two days or freeze until you need them for  a meal.


2013-01-18-13-08-27_p1090775_thai-cookery-blog.jpg  The mixture for the Thai meat ball recipe in the bowl, ready for the next stage

The meat ball mixture ready for cooking

The mixture for the Thai meat ball recipe in the bowl, ready for the next stage


2013-01-18-13-09-21_p1090778_thai-cookery-blog.jpg  A meat ball being dropped into the water

Meat ball and boiling water

A meat ball being dropped into the water


2013-01-18-13-09-49_p1090779_thai-cookery-blog.jpg  Dropping the meat ball into the boiling water - water at the boil doesn't splash as much but take care.

Creating the meat ball from the mixture

Dropping the meat ball into the boiling water - water at the boil doesn't splash as much but take care.


2013-01-18-13-10-08_p1090781_thai-cookery-blog.jpg  Chilling the meat balls helps them stay firm and keep longer.

The first few meat balls cooked and moved to the chilled water

Chilling the meat balls helps them stay firm and keep longer.


2013-01-18-13-08-57_p1090777_thai-cookery-blog.jpg  Only cook a few at a time so that the water stays at a gentle boil

The next batch of balls rises to the top

Only cook a few at a time so that the water stays at a gentle boil


2013-01-18-13-24-32_p1090783_thai-cookery-blog.jpg  Chilling the meat balls before draining.

Meat balls chilling in water after cooking

Chilling the meat balls before draining.