Sesame pork balls
With their crispy outer and tasty insides, these balls fit in at any occasion.
I only have three things to say about these — make them in bulk, cook them all or freeze raw balls in baggies, eat for three meals in a row without anyone complaining!
MAKES 22-24 BALLS
3 tablespoons fish sauce
1 1/2 tablespoons coconut nectar
2 cloves garlic, crushed
2cm fresh ginger, grated
2 tablespoons fresh mint, finely sliced
1 small green chilli, finely diced
2 spring onions, finely sliced
500g pork mince
300g turkey mince (or chicken)
3 tablespoons sesame seeds
2 tablespoons coconut aminos sauce
1 tablespoon coconut nectar
squeeze or 2 of fresh lime juice
Preheat the oven to 200˚C, fan bake. Line a large oven tray with baking paper.
For the balls, mix all the ingredients (apart from the sesame seeds) together in a large bowl — mix it really well, you may need to use your hands to get those flavours well spread through the mince.
Using your hands, roll balls using a heaped tablespoon of mixture for each. Once all the balls are rolled, clean your hands and sprinkle about a quarter teaspoon of sesame seeds on the length of one hand and roll the ball again — the seeds should be pressed into the ball when you roll them. Place balls on the tray with a little space between them all.
Bake for 15-20 minutes or until golden and just cooked through.
For the dipping sauce, mix the ingredients together and add enough lime juice to taste.
For dinner I served them with a savoy cabbage and firm mango salad, for lunch in lettuce leaves with a little more salad to roll up, and scrambled eggs and toms for brekkie.