Spicy Pork Meatballs
These were very popular when I cooked them for dinner one night last week. These Spicy Pork Meatballs are also great cooked on the barbeque. But don't cook them too fast on the BBQ or the inside won't cook thoroughly.
They are delicious served with home made Potato Wedges, beetroot and a mixed salad.
For U.S. measurements and oven temperatures please use this Quantity Conversion Chart
Ingredients
600 gm pork mince
1onion, very finely chopped
1 apple, grated
1 teaspoon chopped garlic
2 teaspoon Worcestershire sauce
1/2 teaspoon sweet chili sauce
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 egg, beaten
3 slices bread, crumbed
3/4 teaspoon salt
1 cup dried breadcrumbs
Oil to cook the meatballs in
Method:
Mix the first 11 ingredients together in a large bowl.
Shape into about 20 meatballs. Roll the meatballs in dried breadcrumbs.
Shallow fry, turning frequently until the meatballs are golden brown all over and cooked through, about 20 mins.
Serves 4 - 5
Notes:
Other meats can be substituted for pork if preferred.
Food Facts:
Ground coriander is a spice made from the seed of the Cilantro plant which is an annual herb. The seeds can be dry roasted and ground. Coriander is one of the main ingredients in Indian curry powder. Fresh coriander leaves can also be eaten but they have a very different taste to the seeds. Both coriander seeds and leaves were used in medieval times to disguise the taste and smell of rotten food.
Cumin is a flowering plant that produces a compact, tiny fruit that holds one seed. the ground seed is mainly used in Indian and Mexican cuisine but also is used in the Middle East, North Africa and parts of Asia. It has a slightly bitter-sweet taste. Cumin aids digestive problems so it is good to eat at the same time as beans. It is said to relieve diarrhoea, nausea and morning sickness.
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