Ingredients
- Serves 4
- 500g minced pork
- 2 tsp Hammerheads smoky BBQ spice mix
- 100g cooked rice
- 2 Tbsp natural yoghurt
- Salt and cracked pepper
- 1 Tbsp olive oil
- 1 onion, grated
- 3 eggs
- 2 Tbsp flat leaf parsley, roughly chopped
- A little flour
- 1 Tbsp fresh coriander or mint
- Oil for cooking
- 75g butter
- Lemon for serving
BBQ PORK BALLS
Method
- Place the meat in a bowl with the rice, seasoning, onion, herbs, bbq spice mix, yoghurt, oil and 1-2 eggs
- Mix together to form a smooth paste
- Using wet hands, divide the mixture into 16 -24 balls depending on your desired size
- Flatten each ball a little with your hands
- Place a large pot of lightly salted water to the boil
- Add the meatballs, reduce the temperature and cook for 10 minutes
- Drain and leave to cool
- Beat the remaining egg/s dip the meatballs in it, then roll in flour
- Heat the butter and oil in a fry pan, add the balls and fry until crisp and brown
- Enjoy with your favourite sauce, salad or as I do with a little squeeze of lemon juice
Comments
This recipe has come from simply talking to the producers and combining their harmonious ingredients. These balls have been twice cooked which adds a wonderful texture and they are delicious eaten as is or teamed up with your favourite sauce.
Thanks to HAVOC PORK – pork mince, and HAMMERHEAD FOODS LTD – smoky bbq spice mix for providing the ingredients used in the demonstration at the market
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