Pork & Chilli Meatballs

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  • Gluten Free Recipe

Serves: 4
Recipe created for us by Sarah, From the Kitchen

  • This recipe can easily be doubled to serve 6 for dinner with rice, noodles or wraps. It also makes a great drinks party nibble served as pictured.

INGREDIENTS

  • 450g free range pork mince
  • 2 cloves garlic, crushed
  • ¼ cup breadcrumbs (or gluten free breadcrumbs)
  • 1 egg, lightly whisked
  • 2 Tbsp Barker’s Not So Sweet Chilli Sauce
  • 1 tsp freshly grated ginger
  • 2 Tbsp finely chopped coriander
  • ¼ cup finely sliced spring onions
  • ½ tsp sesame oil
  • Olive oil or Rice Bran oil spray
  • 1 Tbsp toasted sesame seeds, (optional) to serve

METHOD

  1. Mix mince, garlic, breadcrumbs, egg, Not So Sweet Chilli Sauce, ginger, coriander, 2 tablespoons of the spring onions and sesame oil together in a bowl.
  2. Preheat oven to 180˚C and line an oven tray with baking paper.
  3. Roll mince mixture into 18 small golf-ball sized balls and place on tray in the fridge to chill for half an hour.
  4. Spray lightly with oil and cook 20-25 minutes, turning once.
  5. Serve sprinkled with spring onions, sesame seeds and Not So Sweet Chilli Sauce.
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