Saturday, 23 January 2010

Pork & Rice Meatballs




This is a very simple throw together recipe - one of my own design.  I love pork and I love authentic Chinese 'dim sum' or 'yum cha' (depending on which continent or hemisphere you live) but the flavours I am talking about are basically pork, garlic and Chinese 5 spice - so easy and so pleasing to the palette.
The following recipe includes cooked rice but you can also make it without the rice it will just produce less meatballs.

Ingredients:  (Makes 12-15 meatballs)
 500g pork mince
1/2 cup cooked rice
Chinese 5 spice
Mild chilli powder
Dried or fresh Coriander
2-3 garlic cloves
2-3 tsp Cornflour
1 egg
1-2 tablespoons Olive oil for frying



Preparation:
Place all ingredients in a bowl except for the egg - mix all the ingredients well.
ADD the egg and mix in well - the mixture will start to stick together more at this stage.



With a tablespoon for measure make golf ball sized meatballs.
Heat the oil in a non-stick fry pan and fry to golden brown on each side about 3 minutes on each side.   You can place a lid over the top to stop the oil splattering everywhere.





Place the browned meatballs onto a paper towel lined baking dish and place in oven for 15 minutes on 150C.




Pork meatballs can be eaten hot or cold - serve with some soy sauce, chilli sauce or you favourite chinese sauce. 
Can be eaten as a hot or cold snack OR as a main with some stir fried vegetables or a simple salad.
Enjoy!