4-6 servings Prep: 15 mins, Cooking: 35 mins
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|500 g||pork mince|
|1||red pepper — finely chopped|
|1||onion — finely chopped|
|4||garlic — cloves, finely chopped|
|2||red chillies — chopped|
|5 ml||coriander — seeds|
|5 ml||cumin — seeds|
|fresh coriander — handful, chopped|
|salt and freshly ground black pepper|
|45 ml||fresh chillies — 573|
|30 ml||tomato paste|
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1. Place the mince, pepper, onion, garlic, chillies, coriander seeds, cumin seeds and coriander in a mixing bowl and mix until well combined. Season and place in the fridge for 30 minutes.
2. Shape even-sized balls out of the mince mixture and place it on a baking tray lined with baking paper.
3. SAUCE: Put all the ingredients for the sauce in a saucepan over medium heat and allow to simmer for 20 minutes or until thickened.
4. Put all the meatballs in the saucepan with the sauce, lower the heat, cover and cook for 15 minutes or until the meatballs are cooked.
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