Spicy meatballs with Adjika

A mixture of pork and beef mince is optional for these meatballs. Adjika is a Georgian spicy sauce, excellent with meatballs, chicken and vegetables. Adjika keeps in the refrigerator for 3-4 days.

Meatballs

1 slice	Soft white bread, crusts removed
¼ cup	400ml can coconut milk
500 g	Pork mince (Main)
1	Small onion, diced
2 cans	Garlic cloves, crushed
1 Tbsp	Sumac
1 pinch	Ground coriander
1 pinch	Cayenne pepper
1 drizzle	Walnut oil

Adjika sauce

4	Red chillies (Main)
4	Tomatoes
4	Garlic cloves, roughly chopped
¼ cup	Coriander
¼ cup	Basil leaves
¼ cup	Dill
4 Tbsp	Olive oil
3 Tbsp	Red wine vinegar
1 pinch	Sugar
1 pinch	Salt

Directions

For the meatballs:

1. Place the bread in the milk and soak for 5 minutes.
2. Combine the pork, onion, garlic and spices in a bowl. Mix well. Add the bread and milk and mix again. Roll into golf-ball sized meatballs.
3. Pan-fry the meatballs for about 7 minutes in the oil in a non-stick frying pan, until cooked. Serve topped with Adjika. (Recipe follows.)

For the Adjika:

1. To make the sauce, place all the ingredients in a food processor and pulse until a chunky paste is formed.