Margies Honey Glazed Thai Meat Balls
500g lean minced beef
1 cup fresh breadcrumbs
2 teaspoons fresh or minced ginger
2 teaspoons minced or fresh garlic
2 tablespoons coriander, finely diced
2 tablespoons mint, finely diced
2 tablespoons mild fresh chilli, finely diced
salt and pepper to taste
2 tablespoons honey
Place all ingredients into a large bowl and mix until well combined. Roll into small balls. Cook meatballs in a frying pan with a little olive oil over a medium heat until cooked and brown all over. Add 2 tablespoons of honey to the pan and coat the balls in the honey. Serve with a sweet chilli and soy dipping sauce.
I met Margie through my husband Jarrod when we were in our early courting days. Margie lived in Stokes Valley, Wellington and we spent many a weekend at her place eating amazing food and trying to keep warm on those cold Stokes Valley winter days. We had some great times and many laughs. We both loved cooking, we both were primary school teachers, we both suffered with terrible morning sickness, we both ended up having a child with additional needs and we both ended up living in Melbourne. Margie was my bridesmaid when I married Jarrod in 1997 at Acacia Birch House in Palmerston North. This is Margie’ s
recipe and every time I make it I think of my friend Margie.
Great to serve as finger food or serve with salad and crusty bread for a main meal.