Sweet or spicy - pork is ideal for this week's Meatball Madness

Asian-style Pork Meatballs

500g pork mince
4 shallots, ends trimmed, thinly sliced
5 water chestnuts, finely chopped
1 garlic clove, crushed
¼ cup chopped fresh coriander leaves
3 teaspoons soy sauce
3 teaspoons oyster sauce
1 teaspoon sesame oil
1 egg, lightly whisked
¼ cup plain flour
2 teaspoons peanut oil
Steamed white rice, to serve
Steamed Asian greens, to serve
1 cup Campbell's Real Stock Chicken
3 teaspoons soy sauce
3 teaspoons oyster sauce
2 teaspoons cornflour

Combine the mince, shallot, water chestnut, garlic, coriander, soy sauce, oyster sauce, sesame oil and egg in a bowl. Roll 1 tablespoonful of the mixture into a ball. Transfer to a plate. Repeat with the remaining mixture.

Place the flour on a plate. Season with pepper. Roll meatballs in the flour to coat.

Preheat oven to 180°C. Heat half the peanut oil in a large frying pan over medium-high heat. Add half the meatballs. Cook for 4 minutes or until just browned. Transfer to a 2L (8-cup) capacity baking dish. Repeat with remaining peanut oil and meatballs, reheating the pan between batches.

To make the sauce, combine the stock, soy sauce, oyster sauce and cornflour in a small microwave-safe bowl. Heat in microwave on High, stirring halfway through cooking, for 1 minute.

Pour the sauce over the meatballs. Cover and bake in oven for 30 minutes or until the meatballs are cooked through.

Divide rice and greens among serving bowls. Top with the meatballs and sauce to serve.

Spicy Pork Meatballs with Carrot & Coriander salad

500g pork mince
2 teaspoons finely grated fresh ginger
3 teaspoons sambal oelek
2 teaspoons fish sauce
2 tablespoons chopped fresh coriander, plus 1/2 cup whole leaves, extra
2 teaspoons extra virgin olive oil
100g baby spinach leaves
2 carrots, peeled into ribbons
1 Lebanese cucumber, peeled into ribbons
4 radishes, thinly sliced
1 tablespoon fresh lime juice
1 teaspoon brown sugar
2 cups cooked quinoa, to serve

Combine the pork, ginger, 2 tsp sambal oelek, 1 tsp fish sauce and chopped coriander in a bowl. Use clean hands to roll tablespoonfuls of mixture into 24 balls. Place on a lined plate.

Heat 1 tsp oil in a large non-stick frying pan over medium heat. Cook the meatballs, in batches, turning, for 5-6 minutes or until golden and cooked through.

Meanwhile, combine the spinach, carrot, cucumber, radish and extra coriander leaves in a large bowl. Place the lime juice, sugar, remaining sambal oelek and oil in a small bowl. Stir until sugar dissolves.

Serve the meatballs with the carrot salad, steamed quinoa and drizzled with the dressing.

Pork and Rice Meatball Bake

750g pork mince

1 small brown onion, finely chopped

½ cup white long-grain rice, well rinsed

¾ cup flat-leaf parsley leaves, chopped

2 teaspoons ground cumin

1 teaspoon dried oregano

2 x 400g cans diced tomatoes

1 cup chicken stock

80g feta cheese, crumbled

Rocket leaves, to serve

Preheat oven to 200°C. Grease a 10-cup capacity ovenproof dish.

Combine mince, onion, rice, parsley, cumin and oregano in a bowl. Season with salt and pepper. Roll tablespoonfuls of mixture into balls and place in ovenproof dish.

Combine tomatoes and stock in a jug. Pour over meatballs. Bake, uncovered, for 50 to 60 minutes or until meatballs are cooked through.

Sprinkle feta over meatballs. Bake, uncovered, for 10 minutes or until cheese is slightly melted. Serve with rocket leaves.



Recipe source:  taste.com.au

Pork Meatballs in Tomato Paprika Sauce

400g pork mince

1 egg

½ cup dried breadcrumbs

¼ cup grated tasty cheese

¼ cup finely chopped fresh flat-leaf parsley leaves

1 teaspoon caraway seeds

2 tablespoons olive oil

1 medium brown onion, thinly sliced

1 medium red capsicum, thinly sliced

2 garlic cloves, crushed

1 teaspoon sweet paprika

400g can diced tomatoes steamed rice and sour cream, to serve

Combine mince, egg, breadcrumbs, cheese, parsley and caraway in a bowl. Season with salt and pepper. Roll level tablespoons mixture into balls. Place on a plate.

Heat half the oil in a large frying pan over medium-high heat. Cook meatballs, turning, for 5 minutes or until browned. Remove from pan. Heat remaining oil in pan. Add onion and capsicum. Cook, stirring, for 5 minutes or until softened. Stir in garlic and paprika. Cook for 1 minute or until fragrant. Return meatballs to pan. Add tomatoes and 1/4 cup cold water. Cover. Bring to the boil. Reduce heat to low. Cook, covered, for 10 minutes or until meatballs are cooked through.

Serve with rice and sour cream.

Knights Meats