Make these tamarind pork meatballs, then try more delicious meatball recipes, such as our pork and sage meatballs, Italian baked meatballs, Swedish meatballs and vegetarian meatballs.

*This recipe is gluten-free according to industry standards


  • 500g lean pork mince
  • 4 spring onions, finely chopped
  • 1 stalk lemongrass, woody leaves removed and finely chopped
  • grated to make 1 tbsp ginger
  • 1 egg white
  • 2 tbsp tamarind paste
  • 1 tbsp cornflour
  • for frying oil
  • rice noodles, cooked to serve


  • 1 papaya, seeded, peeled and diced
  • 1/2 red onion, finely diced
  • 1 green chilli, finely diced
  • 1/2 tsp ground cumin
  • 1 lime, juiced
  • 1 tbsp olive oil


  • 2 tbsp tamarind paste
  • 1 tbsp sriracha or other Asian chilli sauce
  • 1/2 tsp caster sugar
  • 1 lime, juiced


  • STEP 1

    Put the mince, spring onions, lemongrass, ginger, egg white, tamarind and cornflour in a bowl. Season really well and form into meatballs (about 20). Heat a little oil in a frying pan and cook until golden all over and cooked through (about 4 minutes each side).

  • STEP 2

    Toss all the salsa ingredients with the olive oil and season. Mix the sauce ingredients with 1 tbsp water. Serve the meatballs with rice noodles, salsa and a drizzle of sauce.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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