In these pork and peanut balls, the nuts add flavour and an unexpected crunch. I cook them in the oven to avoid mess — you can cook them all on one tray. Serve them hot as-is, or with your favourite sauce; sweet chilli is always popular.
|1 cup||Coriander leaves|
|1 cup||Blanched peanuts|
|2||Spring onions, chopped|
|1 Tbsp||Fresh ginger, grated|
|¼ cup||Sweet chilli sauce|
|1||Lime, zested and juiced|
|1 Tbsp||Sesame seeds|
|450 g||Pork mince (Main)|
|1 bottle||Sweet chilli dipping sauce, for serving, optional|
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- Place coriander, peanuts, spring onion, and ginger in a food processor and blitz until roughly chopped. Add sweet chilli, lime and sesame seeds and blitz again.
- Place pork in a medium sized bowl, season with salt and pepper and add peanut mixture, combining well. With damp hands roll mixture into 20 even-sized balls. Refrigerate until needed.
- Preheat an oven to 180C.
- Place the balls on a baking tray and bake for 15 minutes. Turn and cook for a further 5 minutes until cooked through.