These spiced pork meatballs are filled with gorgeous aromatics and spices, the smell will fill your home. Lemongrass, coriander and ginger are all through out and these big, lovely flavours are perfect for the whole family. We buy our lemongrass from the freezer section and defrost individual stalks when needed. It’s a cost effective way to ensure maximum flavour. The rest are simple features in most pantries – ginger, garlic and dried spices. This flavour is key. It is a beautiful way to bolster the simplest of meals and these spiced pork meatballs are no different.
These beautiful spiced pork meatballs are a firm favourite with my little boy. He gets so excited when he sees them being served up for dinner. I often make a double batch, storing the second in the freezer for easy future meals that make him smile. All meatballs require that family friendly ingredient – mince. It has come a long way but is still an affordable option to feeding a hungry crowd. I adore organic pork mince with these, but feel free to substitute with chicken if you are so inclined. I used pork mince from our beloved neighbourhood butchers, The Meat Room. These guys are amazing, their produce is top notch and they will help you out with the strangest of requests, even holding the door for the pram!
The key to a good meatball is to chill them in the fridge a little bit before cooking. This helps to firm them up and seal the outside so they don’t crumble. It also means they hold their shape once the sauce is added. Grilled up, the edges get golden, the filling stays aromatic and they look like a wonderful golden pile on the dinner table. Serve with the lovely sauce, it is rich but easily made from cupboard ingredients. Fresh roti and mango chutney on the side are optional.
Ingredients
- 1 shallot, peeled and diced
- 3 cloves of garlic, minced,
- 2 tsp of fresh ginger, minced
- 1 egg white
- 800gm organic pork mince
- 2 tsp ground coriander
- 2 tsp ground turmeric
- Spray oil - we use canola spray oil
- 2 tbsp coriander seeds and cumin seeds
- 6 black peppercorns
- 1 tbsp rice bran oil
- 2 lemongrass stalks, finely chopped
- 1x brown onion, finely chopped
- A healthy pinch of chilli flakes
- 1 can of chopped tomatoes - we like Ceres organics
- 1 can of coconut milk
- Steamed rice, roti and coriander to serve
Instructions
In a food processor, combine the shallot, garlic, ginger, egg white, pork mince, ground coriander and ground turmeric. With damp hands, roll the mixture together into golf ball sized balls. Place on a tray and into the fridge for an hour or so to firm up.
Meanwhile in a dry pan over a high heat - toast the coriander, cumin seeds and black peppercorns until fragrant. Grind in a spice grinder or mortar and pessal and keep aside. Heat the next portion of oil in the same pan, over a medium heat. Add the lemongrass, onion and chill flakes. Slowly fry until translucent. Add the can of tomatoes, simmer until bubbly and a little sticky. Slowly pour in the can of coconut milk and turn the heat up. Bubble away for 20 minutes or so, until thick, luscious and smelling heavenly. Add in the meatballs and reheat slowly.
Serve with fresh roti, steamed rice and chopped coriander.
