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Makes lollipops
US | Metric
Ingredients
  • 200 g mince pork
  • 200 g mince beef
  • 2 tbsps fish sauce
  • 1 tbsp soya sauce
  • 1 tsp sugar
  • 20 g ginger, diced finely
  • 2 lemongrass, discard the top 2 inches, chopped finely
  • 1 tbsp cornflour
  • 1 tbsp vegetable oil
 Lemongrass & Ginger Meatballs  Lemongrass & Ginger Meatballs
Lemongrass & Ginger Meatballs

I love meatballs and one of my favourite meals of all time is spaghetti meatballs. Using mince beef and pork, I usually make two types of meatballs and freeze them. This is an Asian version to the Italian ones. Packed full of flavor and you can eat them on their own or you can serve it with a little salad.

Prep 15 minutes
Total 30 minutes

Allow 2 hours for marinating.


  1. Mix the pork and beef in a large mixing bowl. Add the rest of the ingredients to it and marinate for 2 hours.
  2. Take a bit of the mixture and using the palm of your hand, shape the mixture around the skewer. Alternatively roll a mixture between the palm of your hands to shape a ball.
  3. Heat some vegetable oil and pan fried the meatballs for 1 minute on each side and then put them in the oven for 10 minutes at 180℃.


I’m a home cook who was propelled into a ‘dream come true’ world of cooking after winning the coveted MasterChef trophy back in 2014.


My aim is to spread some love for Malaysian food in the UK, my home now for 20 years. MasterChef has allowed me to showcase some of the Malaysian flavours to a mass audience and now it is up to me and a few other chefs to champion this wonderful cuisine in the UK. I travel all over to promote Malaysian food and my debut cookbook, MALAYSIA, available to buy on Amazon or from your local bookshop.

Lemongrass & Ginger Meatballs

I love meatballs and one of my favourite meals of all time is spaghetti meatballs. Using mince beef and pork, I usually make two types of meatballs and freeze them. This is an Asian version to the Italian ones. Packed full of flavor and you can eat them on their own or you can serve it with a little salad.

favorite
print
rate
Prep 15 minutes
Total 30 minutes
Makes lollipops
US | Metric
Ingredients
  • 200 g mince pork
  • 200 g mince beef
  • 2 tbsps fish sauce
  • 1 tbsp soya sauce
  • 1 tsp sugar
  • 20 g ginger, diced finely
  • 2 lemongrass, discard the top 2 inches, chopped finely
  • 1 tbsp cornflour
  • 1 tbsp vegetable oil

Allow 2 hours for marinating.


  1. Mix the pork and beef in a large mixing bowl. Add the rest of the ingredients to it and marinate for 2 hours.
  2. Take a bit of the mixture and using the palm of your hand, shape the mixture around the skewer. Alternatively roll a mixture between the palm of your hands to shape a ball.
  3. Heat some vegetable oil and pan fried the meatballs for 1 minute on each side and then put them in the oven for 10 minutes at 180℃.


I’m a home cook who was propelled into a ‘dream come true’ world of cooking after winning the coveted MasterChef trophy back in 2014.


My aim is to spread some love for Malaysian food in the UK, my home now for 20 years. MasterChef has allowed me to showcase some of the Malaysian flavours to a mass audience and now it is up to me and a few other chefs to champion this wonderful cuisine in the UK. I travel all over to promote Malaysian food and my debut cookbook, MALAYSIA, available to buy on Amazon or from your local bookshop.

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