Super Easy Thai Style Meatballs

I really like meatballs. They're super easy to make and really good to take to a party for appetisers and best of all they're really cheap. You can throw just about anything into some mince meat and come up with some pretty fantastic combinations! I happened to have some pork mince and some Thai style ingredients leftover from a green curry that I made and I wanted to experiment!

I also put together a little BBQ style sticky glaze to go on top which was really yummy and tasty. I glazed the meatballs at the last five minutes of cooking and then used the rest as a dipping sauce and it was really delicious.

It's really easy to make meatballs in the oven in muffin tins. Just spray a bit of nonstick spray and toss em in! It's a nice trick instead of frying them in a pan with lots of oil. Just let them cool completely before you scrape them out! The glaze that I made to go over them would go with a wide variety of things including chicken wings and BBQ ribs with an Asian flare. This recipe makes about 15 meatballs, but obviously can be doubled and trippled! Enjoy!

Time to party!

Ingredients for the Balls:
250g lean pork mince
1 tsp. Bart lemon grass paste
2 tbsp. Chopped green onions
1 egg
1 tsp. Grated ginger
1 tbsp. Chopped coriander
¼ tsp. Korean red c hilli flakes (optional)
½ red chilli (depending on how spicy you want it)
1 garlic cloved minced
½ tsp. Salt
1 rice cake (I used this for binding, you can use a slice of bread)


For the Sticky Glaze:
¼ c. hoisin sauce
3 tbsp. Brown sugar
¼ c. sweet chilli sauce
2 tbsp. Soy sauce
2 tbsp fish sauce
2 cloves garlic minced
1 tsp. Freshly grated ginger

For the Balls:
Preheat your oven to 200C
Get your ginger grated, chop the coriander, chilli, green onions and garlic.
Mix the pork with all of the ingredients and mix thoroughly.
Spray a muffin tin with nonstick spray, and roll the mixture into balls and place in there.
Cook for 15 minutes.
Then glaze and cook an additional 5 minutes.

To make the Glaze:
While the balls are cooking in the oven, mix all of the ingredients together in a small saucepan and bring to a boil.
Turn down and simmer for about 5 minutes.
Next turn off heat and use for the glaze or dipping.

They make great party food!

Party food: Pecan Crusted Cheese Balls

So if you're like me, at this time of the year you're trying to get ready for all the unexpected events over the next few months. Perhaps you're having a party, or a get together to celebrate the season and want to get ahead of the game and have things prepped for just an occasion. These cheeseballs are so easy to make, and they really are a crowd pleaser. I make mine months in advance and wrap them in cling film and foil and they last up to a year in the freezer! There is tons of variations you could do with this, I was even going to try a goats cheese next year in addition to soft cream cheese. This recipe was inspired by my friend Nichole who really loves the holidays and gave me her own recipe; where she got it I don't know. I tapered it to my own likings and my own ingredients and what I had available to me. I have made these two years in a row and they really are perfect for entertaining. Just take them out of the freezer at least 12hrs ahead of time, you can leave them on the counter and it should be fine. Enjoy!

Serve with apples, celery and crackers!

Ingredients:
200g room temp. light cream cheese
100g room temp. light cream cheese with chives
2 tbsp. finely chopped fresh chives
150g grated mature cheddar (I use Davidstow lighter)
1 tsp. paprika
½ tsp. smoked paprika
¼ tsp. garlic powder
pinch pepper
pinch cayenne powder
100g chopped pecans

Method:
In a bowl mix together all of the ingredients really well. This will take some time to ensure that the spices are blended properly so take your time.
Place in the freezer for 20-30 minutes to harden.
While the mixture is hardening, chop the pecans finely and lay on a large flat surface like a plate.
Take the bowl out and (I used my clean hands) form two large balls.
Take each ball and roll in pecans and set on cling film.
Wrap carefully in cling film, then in foil and freeze immediately.
This recipe makes 2 large balls suitable for 10ppl.