Baked Thai-style meatballs

• Meat

  • 500 g Pork and veal mince

• Produce

  • 1 Coriander, fresh leaves
  • 1/3 cup Coriander
  • 3 tsp Ginger, fresh
  • 4 Kaffir lime, leaves
  • 5 Shallots, green

• Canned Goods

  • 125 ml Chicken stock, good-quality
  • 1 440 ml can Coconut milk
  • 3 tbsp Green curry paste, good-quality
  • 1 1/2 tbsp Water chestnuts, canned

• Condiments

  • 2 tsp Fish sauce
  • 1 tbsp Lime juice
  • 1 Sauce

• Pasta & Grains

  • 18 g Panko rice crumbs
  • 200 g Rice vermicelli, dried

• Other

  • 2 tsp Palm (or brown sugar

• Oils & Vinegars

  • 2 tsp Peanut oil

• Dairy

  • 2 tbsp Milk

• Frozen

  • 1 Meatballs

• Liquids

  • 500 ml Water

Found on nonnascooking.com

Description

Directions

• Preheat oven to 180°C (160°C fan-forced).
• Combine the mince, crumbs, milk, ginger, water chestnuts, green shallots and coriander in a large bowl and mix well with your hands until thoroughly combined. Use damp hands to roll 2 teaspoonfuls of the mixture into balls and place in one layer in a shallow 20 cm x 30 cm /2.5 litre (10 cup) capacity ovenproof dish. Cover and place in the fridge while making the sauce.
• To make the sauce, combine the peanut oil and curry paste in a medium saucepan and cook over medium-high heat for 2-3 minutes, stirring occasionally, or until aromatic. Add the stock, coconut milk, kaffir lime leaves, fish sauce, lime juice and sugar and bring just to a simmer over medium heat.
• Pour the sauce over the meatballs. Bake in the preheated oven for 30 minutes or until the meatballs are just cooked through. Taste the sauce and adjust seasoning with extra fish sauce, lime just and sugar if desired.
• Divide the noodles among four bowls and spoon over the meatballs and some of the sauce. Top with coriander leaves and serve with lime wedges and steamed Asian greens.
• Baker’s tips
• • You can also use just pork mince for this recipe.
• • You may find you need to use a little less or add a little more green curry paste depending on the brand you use as they can vary greatly in flavour and heat intensity. Keep also in mind what your childrens’ flavour preferences as you don’t want to make it too hot for their sensitive tastebuds.
• Enamel bowls from Wiltshire. 
• Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. For hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook,Twitter, Instagram and Pinterest.
• This recipe is part of our Bakeproof: Kids in the kitchen.