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Curtis Stone’s crispy larb-style meatballs

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Not only are these larb meatballs packed with flavour from juicy pork mince and fresh herbs, they’re also gluten and dairy free.

  • Serves4
  • Cook time30 minutes
  • Prep time30 minutes
Curtis Stone’s crispy larb-style meatballs

Ingredients

  • 1/2 cup (100g) arborio rice or glutinous rice
  • 2/3 cup (160ml) lime juice
  • 1/2 cup (125ml) fish sauce
  • 2 tbs caster sugar
  • 4 garlic cloves, finely chopped
  • 3 birdseye chillies, finely chopped (optional)
  • 500g Coles Australian Pork Mince
  • 1/3 cup finely chopped coriander
  • 2 tbs finely chopped lemongrass
  • 3 lime leaves, finely chopped
  • Vegetable oil, for deep-frying
  • 1 red oak lettuce, leaves separated
  • 1 1/2 cups mixed herbs (such as basil, coriander and mint)
  • 1/2 small red onion, thinly sliced
  • 1 Lebanese cucumber, thinly sliced
  • Thinly sliced birdseye chilli, extra, to serve (optional)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place the rice in a medium frying pan over medium-low heat and cook, tossing frequently, for 20 mins or until the rice is golden brown and aromatic. Transfer to a spice grinder or mortar and pestle and grind to a fine powder.

  2. Step 2

    Line a large baking tray with baking paper. In a medium bowl, whisk the lime juice, fish sauce, sugar, garlic and chilli, if using, until sugar dissolves. In a separate medium bowl, combine the mince, coriander, lemongrass, lime leaves, 1/4 cup rice powder and 1/3 cup lime juice mixture. Roll heaped 1-tbs portions of the mince mixture into balls and place on the lined tray.

  3. Step 3

    Add enough oil to a large saucepan to come 6cm up the side of the pan. Heat to 160°C over medium-high heat (when oil is ready, a cube of bread turns golden brown in 15 secs). Working in batches, cook meatballs for 3 mins or until crisp and cooked through. Using a slotted spoon, transfer the meatballs to a plate lined with paper towel.

  4. Step 4

    Place the meatballs and 2 tbs lime juice mixture in a bowl and toss to combine. Transfer to a serving platter with the lettuce and mixed herbs. In a small bowl, combine the onion and cucumber and drizzle with half the remaining lime juice mixture. Serve with remaining lime juice mixture and extra chilli, if using.

Recipe tip

COOK. STORE. SAVE.
Smart storage:
Store remaining rice powder in an airtight container for up to 4 weeks.

Use it up: Sprinkle the remaining rice powder over salads or use to make Curtis' BBQ lamb racks at coles.com.au/curtisbbqlambracks.

Curtis Stone’s crispy larb-style meatballs

Curtis Stone’s crispy larb-style meatballs
  • Serves4
  • Cook time30 minutes
  • Prep time30 minutes
Ingredients
  • 1/2 cup (100g) arborio rice or glutinous rice
  • 2/3 cup (160ml) lime juice
  • 1/2 cup (125ml) fish sauce
  • 2 tbs caster sugar
  • 4 garlic cloves, finely chopped
  • 3 birdseye chillies, finely chopped (optional)
  • 500g Coles Australian Pork Mince
  • 1/3 cup finely chopped coriander
  • 2 tbs finely chopped lemongrass
  • 3 lime leaves, finely chopped
  • Vegetable oil, for deep-frying
  • 1 red oak lettuce, leaves separated
  • 1 1/2 cups mixed herbs (such as basil, coriander and mint)
  • 1/2 small red onion, thinly sliced
  • 1 Lebanese cucumber, thinly sliced
  • Thinly sliced birdseye chilli, extra, to serve (optional)
    Description

    Not only are these larb meatballs packed with flavour from juicy pork mince and fresh herbs, they’re also gluten and dairy free.

    Method
    1. Step 1

      Place the rice in a medium frying pan over medium-low heat and cook, tossing frequently, for 20 mins or until the rice is golden brown and aromatic. Transfer to a spice grinder or mortar and pestle and grind to a fine powder.

    2. Step 2

      Line a large baking tray with baking paper. In a medium bowl, whisk the lime juice, fish sauce, sugar, garlic and chilli, if using, until sugar dissolves. In a separate medium bowl, combine the mince, coriander, lemongrass, lime leaves, 1/4 cup rice powder and 1/3 cup lime juice mixture. Roll heaped 1-tbs portions of the mince mixture into balls and place on the lined tray.

    3. Step 3

      Add enough oil to a large saucepan to come 6cm up the side of the pan. Heat to 160°C over medium-high heat (when oil is ready, a cube of bread turns golden brown in 15 secs). Working in batches, cook meatballs for 3 mins or until crisp and cooked through. Using a slotted spoon, transfer the meatballs to a plate lined with paper towel.

    4. Step 4

      Place the meatballs and 2 tbs lime juice mixture in a bowl and toss to combine. Transfer to a serving platter with the lettuce and mixed herbs. In a small bowl, combine the onion and cucumber and drizzle with half the remaining lime juice mixture. Serve with remaining lime juice mixture and extra chilli, if using.