Stranger Foods

Pork, coriander & spring onion meatballs with tamarind glaze

Serves 20 | Prep 20 mins | Cook 35 mins

Meatballs are an easy dish to put together, and the sticky sweet and sour glaze on these makes them ever so moreish. I like to eat them banh mi-style, served in a baguette with a little quick-pickled onion and carrot (make your own by combining salt with a little caster sugar and some rice vinegar in a lidded container, add thinly sliced onion and carrot and shake for a couple of minutes).

Source: Persiana Everyday

Ingredients

Metric

Imperial

x0.5

500 g minced pork (15-20% fat)
1 bunch spring onions, very thinly sliced from root to tip
1 tablespoon garlic granules
1 teaspoon ground white pepper
1 small packet fresh coriander, plus extra to serve very finely chopped
3 tablespoons clear honey
Maldon sea salt flakes
3 tablespoons unsweetened tamarind paste (I used a lighter, less-concentrated)

To serve

baguettes
red chilli, finely chopped
quick pickled onion and carrot (see recipe introduction)

Instructions

°C

°F

Show amounts inline

Preheat the oven to 200°C. Line a baking tray with baking paper.
Put the minced pork, spring onions, garlic granules, white pepper, coriander and a generous amount of salt into a mixing bowl. Using your hands, work them together until you have an evenly combined paste.
Mix the tamarind and honey together in a small bowl and taste to ensure it is a nice balance of sweet and sour, as every tamarind paste will differ, so you might need to adjust the quantities a little.
Roll the meat mixture into roughly 2.5 cm balls, making about 20-22 in total (to be as precise as possible, you can weigh the mixture and divide it), and place on the lined tray.
Roast the meatballs for . Shake the tray to loosen them, then drizzle over the tamarind and honey mixture. Coat the meatballs in the glaze as best you can, then roast for another .
Remove from the oven, shake the meatballs once more to turn them through the sticky glaze. Serve in baguettes with coriander, finely chopped red chilli and pickled onion and carrot.

Similar recipes

Tomato pork bombs Photograph of Italian meatballs.

Italian meatballs Photograph of Lemon-scented pork meatballs with fennel & white wine.

Lemon-scented pork meatballs with fennel & white wine Photograph of Polpette in bianco.

Polpette in bianco