Everyday

Tamarind Glazed Pork Meatballs

These meatballs are bursting with flavour and topped with tamarind glaze they are perhaps the juiciest meatballs you've ever tasted.

Intermediate
4
40 mins prep
15 mins cook

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.

Ingredients

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.

Nutrition

No items found.
01
Preheat the oven

Preheat your oven to 200°C and grease a shallow roasting tray.

01
02
Tamarind Glaze

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.

02
03

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.

03
04
Serve

Serve meatballs with noodles and steamed baby bok choy. Finish with fried ginger, lime zest, and coriander.

04
05
Tips

05
Learn more about oven baking
Learn more about Bake

Suitable cuts

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Everyday

Tamarind Glazed Pork Meatballs

These meatballs are bursting with flavour and topped with tamarind glaze they are perhaps the juiciest meatballs you've ever tasted.

40 mins prep | 15 mins cook
Intermediate
4

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.

01
Preheat the oven

Preheat your oven to 200°C and grease a shallow roasting tray.

02
Tamarind Glaze

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.

03

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.

04
Serve

Serve meatballs with noodles and steamed baby bok choy. Finish with fried ginger, lime zest, and coriander.

05
Tips