Pork, coriander & spring onion meatballs with tamarind glaze

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).

Ingredients

Instructions

1. Preheat the oven to 200°C. Line a baking tray with baking paper.
2. 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.
3. 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.
4. 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.
5. Roast the meatballs for
   25 minutes. 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
   10 minutes.
6. 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.

Persiana Everyday