Wednesday, March 30, 2011

Hmmm... Spicy pork meatballs

I've used this recipe a few times now, sometimes as a main serviced on couscous or rice or as an entree/starter with a little dipping sauce.

Moroccan-spiced pork meatballs

500g pork mince
2 teaspoons Moroccan seasoning
1/3 cup fruit chutney
1 tablespoon finely chopped fresh chives
1 small red capsicum, finely chopped (or grated )
1 tablespoon olive oil
Preheat oven to 180°C/160°C fan-forced.
Line a large baking tray with baking paper.

Combine mince, seasoning, chutney, chives and capsicum in a bowl. Season with salt and pepper. 

Roll mixture into balls and place on a plate (the size of the balls can be either teaspoon or tablespoon sizing depending how you want to use them, but it's important they are all the same or similar sizes for cooking purposes). 

Heat oil in a frying pan over medium-high heat and cook balls, in batches, turning for until browned.

Transfer to prepared baking tray and bake for 10 minutes or until cooked through (to find out, remove one and cut in half to check whether the meatball is cooked through).

Serve with additional fruit chutney or tzatiki (you could probably even use them in a pita roll or Turkish wrap with lettuce, tomato etc or just serve them with salad...)

Personally I like everything to have a bit of punch so I tend to add some cayenne pepper or chilly flakes, but I totally understand it's a personal thing. 

I would suggest making them, seeing what you do and don't like then altering the recipe to suit... :)

Trial and error is how some of the best recipes are formed.

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