NZ Woman's Weekly

Pork satay balls with crushed chilli

Pork satay balls with crushed chilli
  • Meal Type

    Pork
  • Total time

    3 hours
  • Servings

    8+

These sticky little morsels are delicious when dipped in the fragrant crushed nuts and chilli.

You could make them with chicken if you wish.

  • 400g fine pork mince
  • 200g sausage meat
  • 1 tsp garlic, crushed
  • 1 tsp ginger, minced
  • 1 tsp Chinese five-spice powder
  • 2 tbsp peanut butter
  • 2-3 tbsp oil
  • ¼ cup satay sauce
  • ½ cup peanuts, finely chopped
  • 1 tbsp mint or coriander, finely chopped
  • 1 red chilli, finely chopped
  • ¼ small red onion, very finely diced

1 In a large bowl, combine mince, sausage meat, garlic, ginger, spice powder and peanut butter. Mix well and leave to marinate for 2-3 hours or longer if you can. Roll into balls and chill until cooking.

2 Heat oil in a large pan and cook meatballs for 8-10 minutes until brown all over, add satay sauce and cook for 2-3 minutes until sticky and caramelised.

3 Combine peanuts, mint, chilli and red onion and mix well. Serve sticky pork balls on a platter with the nuts for dipping.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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