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Photo of Pork, coriander, water chestnut and coconut balls by WW

Pork, coriander, water chestnut and coconut balls

Points® value
Total Time
50 min
20 min
30 min


Lean pork mince

500 g

Canned water chestnut, rinsed, drained

225 g, finely chopped

Fresh ginger

2 tsp, finely grated


1 clove(s), crushed

Fresh red chilli

1 whole, finely chopped


½ tsp, white

Soy sauce

1 tbs

Fresh coriander

½ cup(s), finely chopped, plus extra sprigs to serve

Sesame oil

2 tsp

Shredded or desiccated coconut

½ cup(s), (40g)

Black vinegar

80 ml, (⅓ cup)


  1. Preheat oven to 180°C. Line a large baking tray with baking paper.
  2. Combine pork, chestnut, ginger, garlic, chilli, pepper, soy sauce, three-quarters of the chopped coriander and half the sesame oil in a medium bowl. Season with salt and pepper. Mix well until combined. Roll level tablespoons of mixture into 30 balls. Toss in coconut. Place on prepared tray and bake for 18-20 minutes or until golden and cooked through.
  3. Combine remaining oil, coriander and vinegar in a small bowl. Sprinkle balls and dipping sauce with coriander leaves. Serve with small bamboo forks or toothpicks.