This recipe was kindly created by West Australian chef Rohan Park from Fervor.

DOB Meatballs



  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1tsp dried lemon myrtle (use zest of 1 lime if cant get myrtle)
  • 500g minced beef
  • 75g panko
  • 60ml almond milk
  • salt and pepper to season



  • saute onion and garlic till soft and slightly coloured.
  • soften panko with almond milk.
  • once onion mix is cool combine well with mince, breadcrumbs, lemon myrtle/lime zest and salt and pepper to taste.
  • roll meat mixture into golfball size balls with wet hands being sure to keep balls smooth and without cracks.
  • in a medium heat fry pan with olive oil colour off meatballs then place on papertowels and refrigerate for 30 minutes while preparing broth.



Tom yum paste(optional, store bought is fine)



–  1 bulb lemongrass (reserve stalk for broth)

  • 6cm ginger or galangal, peeled and roughly chopped
  • 3 kaffir lime leaves
  • 4 red chillies
  • 1 shallot, peeled and roughly chopped
  • juice of 2 limes
  • ½ teaspoon palm sugar
  • 1 coriander root and stalks (reserve leaves for garnish)
  • 2 tablespoon fish sauce



Combine all ingredients in mortar and pestle or food processor and blitz/beat into a paste.

Can freeze for 3-4 weeks




  • 2Tb prepared tom yum paste (if preferred use paste from supermarket)
  • 1 stalk reserved lemongrass
  • 3 fresh lemon myrtle leaves (use kaffir if cant find myrtle)
  • 270ml coconut cream
  • 270ml coconut broth
  • 270 ml chicken stock
  • 1tsp fish sauce
  • 1 packet rice noodles



  1. soak rice noodles in boiling water until soft.
  • in medium saucepan heat tomyum paste until aromas are released.
  • add lemongrass, lemon myrtle/kaffir, coconut milk and chicken stock then bring to simmer.
  • simmer until broth slightly thickens.
  • strain broth and return to saucepan with meatballs and the coconut cream and fish sauce and bring back to simmer.
  • once simmering continue for another five minutes or until meatballs are cooked through.
  1. drain rice noodles.
  • place small pile of rice noodle in bowls, then spoon out meatballs and pour in enough broth to cover rice noodles. Garnish with mint, coriander, and finely slice lemon myrtle/kaffir lime leaves
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