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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
These meatballs are bursting with flavour and topped with tamarind glaze they are perhaps the juiciest meatballs you've ever tasted.
Pork
2 shallots or 1 small red onion, grated
1 tsp crushed garlic
1 lemongrass stalk, white part only, very finely chopped
2 Tbsp chopped coriander leaves
1 green chilli, deseeded and very finely chopped
¼ cup fresh white breadcrumbs
1 Tbsp fish sauce
Tamarind Glaze
100g tamarind pulp
1 ½ cups water
2 Tbsp grapeseed oil
½ cup liquid honey
5 Tbsp fresh lime or lemon juice
1 Tbsp light soy sauce
To serve
Soba or green tea noodles
Baby bok choy, steamed
Finely shredded fresh ginger, fried until golden and crisp
Shreds of lime jest
Fresh coriander leaves
This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.
Pork
2 shallots or 1 small red onion, grated
1 tsp crushed garlic
1 lemongrass stalk, white part only, very finely chopped
2 Tbsp chopped coriander leaves
1 green chilli, deseeded and very finely chopped
¼ cup fresh white breadcrumbs
1 Tbsp fish sauce
Tamarind Glaze
100g tamarind pulp
1 ½ cups water
2 Tbsp grapeseed oil
½ cup liquid honey
5 Tbsp fresh lime or lemon juice
1 Tbsp light soy sauce
To serve
Soba or green tea noodles
Baby bok choy, steamed
Finely shredded fresh ginger, fried until golden and crisp
Shreds of lime jest
Fresh coriander leaves
This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.
Preheat your oven to 200°C and grease a shallow roasting tray.
Place the tamarind pulp and water in a small saucepan over medium heat. Bring to the boil, then reduce the heat and simmer for 30 minutes. Leave to cool, then pass through a sieve. Measure 2 tablespoons tamarind paste and place the rest in an airtight container in the fridge for another use. The puree will keep for at least 1 week.
Place the oil, honey, lime juice, soy sauce and tamarind paste in a small saucepan over medium heat. Bring to the boil then simmer for 3-4 minutes. Set aside.
Pork
Place the pork mince, shallot, garlic, lemongrass, coriander, chilli, breadcrumbs and fish sauce in a large bowl. Season with salt and mix well to combine.
Using wet hands, roll mixture into 20 meatballs, placing on the roasting tray as you roll. Place in the oven and cook for 10 minutes.
Remove from the oven and pour over the tamarind glaze, shaking the tray to coat the meatballs evenly. Return to the oven and cook for a further 5 minutes.
Serve meatballs with noodles and steamed baby bok choy. Finish with fried ginger, lime zest, and coriander.
These meatballs are bursting with flavour and topped with tamarind glaze they are perhaps the juiciest meatballs you've ever tasted.
500g New Zealand pork mince
Pork
2 shallots or 1 small red onion, grated
1 tsp crushed garlic
1 lemongrass stalk, white part only, very finely chopped
2 Tbsp chopped coriander leaves
1 green chilli, deseeded and very finely chopped
¼ cup fresh white breadcrumbs
1 Tbsp fish sauce
Tamarind Glaze
100g tamarind pulp
1 ½ cups water
2 Tbsp grapeseed oil
½ cup liquid honey
5 Tbsp fresh lime or lemon juice
1 Tbsp light soy sauce
To serve
Soba or green tea noodles
Baby bok choy, steamed
Finely shredded fresh ginger, fried until golden and crisp
Shreds of lime jest
Fresh coriander leaves
This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.
Preheat your oven to 200°C and grease a shallow roasting tray.
Place the tamarind pulp and water in a small saucepan over medium heat. Bring to the boil, then reduce the heat and simmer for 30 minutes. Leave to cool, then pass through a sieve. Measure 2 tablespoons tamarind paste and place the rest in an airtight container in the fridge for another use. The puree will keep for at least 1 week.
Place the oil, honey, lime juice, soy sauce and tamarind paste in a small saucepan over medium heat. Bring to the boil then simmer for 3-4 minutes. Set aside.
Pork
Place the pork mince, shallot, garlic, lemongrass, coriander, chilli, breadcrumbs and fish sauce in a large bowl. Season with salt and mix well to combine.
Using wet hands, roll mixture into 20 meatballs, placing on the roasting tray as you roll. Place in the oven and cook for 10 minutes.
Remove from the oven and pour over the tamarind glaze, shaking the tray to coat the meatballs evenly. Return to the oven and cook for a further 5 minutes.
Serve meatballs with noodles and steamed baby bok choy. Finish with fried ginger, lime zest, and coriander.
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