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

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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

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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.

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