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.
|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 pinch||Ground coriander|
|1 pinch||Cayenne pepper|
|1 drizzle||Walnut oil|
|4||Red chillies (Main)|
|4||Garlic cloves, roughly chopped|
|¼ cup||Basil leaves|
|4 Tbsp||Olive oil|
|3 Tbsp||Red wine vinegar|
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For the meatballs:
- Place the bread in the milk and soak for 5 minutes.
- 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.
- 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:
- To make the sauce, place all the ingredients in a food processor and pulse until a chunky paste is formed.