Pork, Sesame & Lemongrass Meatballs

Let’s Start!

Pretty simple this one! Hugely full of flavour though, and you’ll see why for all of the combinations of tasty spices and other things later on. So let’s crack on with this Pork, Sesame & Lemongrass Meatballs recipe, and stick in a low carb option too for those of you keeping your eyes on those (You’ll need a pack of cauli rice of course!!).

Broccoli! Take a medium head of broccoli and cut into florets. Cut those down the centre again for more bite size bits, and toss onto a baking tray with a drizzle of oil (vegetable or olive). 2 tablespoons to be exact.

Season generously with salt and pepper, then in they go for 10 minutes into a hot oven (say 180 degrees C for non fan assisted types).

Next up, grab some rice (any white rice of your liking really. This is for the full carb version), and empty into a pan with just enough water to cover.

Add to the rice and water the rough outer leaves of the lemongrass for flavour infusion as they all cook, place a lid on the pot, and allow to bubble until cooked and fluffy.

Note: For the low carbers, keep a pack of cauli rice to the side to heat through at the very end before serving.

Meatball Flavour Paste

On to the fun part. This “paste” is the key flavouring for your meatballs. It’s a potent mix of lemongrass, garlic, and ginger, with chili flakes added to your desired limit for heat.

Use the soft inner strands of a stem of lemongrass, very finely chopped into diced ginger and smushed garlic (2 cloves) to start you off, with a final addition of chili flakes. This amount shown below was just enough punch for spice without becoming uncomfortable. Then again, I bet some people out there wouldn’t even notice this amount in it…

So you’ve got to really get this quartet down to a fine mush. You don’t want chunks of ginger and strings of lemongrass sticking out all over the place, so I recommend either one of those hand blenders (pictured below) or even better, a nutribullet type thing.

The hand blender was fine, but it couldn’t quite get down to smoothness. It took some further knife work to really bring it all together.

Meatball Time!

More fun parts. At this point though, you might want to check on your broccoli. If it “looks done”, then remove it from the oven and sit it to one side. It’ll be reheated soon, so all is fine. 

Take some pork mince and stick it in a bowl with your spicy paste creation. The next part takes more of a twist, so low carbers, listen closely…

For full carb goodness, combine the mince mixture further at this point with some finely granulated breadcrumbs. These add more density, and hold the meatballs together well.

For low carbers, skip this option. I bravely ignored the breadcrumbs with my serving, and just proceeded to fashion some balls out of what I had….

Scatter out some cute little sesame seeds onto your surface, and proceed to roll your meatballs all over the place. Really get a lovely coating of seeds on those guys.

Et Voila! Meatballs all set for cooking.

Pop the meatballs into an oiled pan on a high heat for around 5-10 minutes until they’re nice and brown, with a more sturdy exterior than before.

As you start to see them colour up, take a look at your broccoli in the oven (or out of the oven by now, depending on whether all that took you 10 minutes to prepare), and get ready to marry those florets up with these bally fellows.

Place the meatballs onto the broccoli tray, and return all of those back to the oven for another 10-15 minutes until the meatballs are fully cooked through.

Sweet Soy Dressing.

Whilst everything is finishing off cooking (You might want to check that your rice hasn’t boiled dry by now. Hopefully not, but if it is, just set it to one side. You’ll be serving up soon. Pop it in a dish with another plate sat on top of it to keep in the heat), take the pan that cooked your meatballs through a bit, and add 130ml of water. To that, then add a small pot of honey, and around two tablespoons of soy sauce.

Sit it there to reduce for around 15 minutes. Reducing the “glaze” requires the mixture to be at boiling point, and moving with a spoon in hand. Also, a pro tip is to remove it from the heat for about 5-7 seconds every now and again to make sure the whole thing doesn’t evaporate into nowhere.

The glaze should still remain runny, but with a slight semi opaque and syrup like texture to it. Not too thick though, just…well, about the same as soy sauce.

With this done, it’s time to serve up! Everything out of the heat, and let’s plate up!


Pork, Sesame & Lemongrass Meatballs, served 2 ways! Add the glaze as a finishing touch by drizzling all over your meal. Low carbers, due to the honey content you might want to skip this part if you’re feeling really strict, OR just allow yourself a little splash. It won’t harm in around half a teaspoon, as it is heavily watered down. 

Full and low carb options for the same dish. Naturally, you can see that I have taken out the regular rice in my meal and replaced it with cauli rice (standard stuff. And I’m not even sponsored!!).

Full Carb: Approx 92g Carbs per serving | Low Carb: Approx 20g per serving.

Thanks for getting hungry with us!


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