Pork Mince Balls Recipe

Pork Mince Balls Photo: Jackie Cameron

“Back to ‘local is lekker’ and the suppliers I am currently using. Pork pies, sausages, sliced gammon and well-smoked, streaky bacon from Caz, of Dargle Valley Pork, are top class. They help make breakfast memorable. Pork mince balls with chunky barbeque/pineapple sauce is an unusual dish and worth a try.”

— Jackie Cameron

Pork Mince Balls Recipe

Yields: 15 x 50gr

Ingredients:

• 20gr Salted Butter

• 10ml Sunflower Oil

• 1 (115gr) Onion, chopped

• 10gr Garlic, grated

• 2sprigs Thyme

• 2sprigs Oregano

• 500gr Pork Mince

• ½ (50gr) Apple, small cubes

• 1 Whole Egg

• 2 slices Fresh Breadcrumbs

• Cake Flour

• 40gr Salted Butter

• 15ml Sunflower Oil

Method:

1. Heat a frying pan, add the butter and oil

2. Saute the onions and caramelised really well

3. Add garlic, thyme and oregano

4. Take off the heat and add this to the pork mince

5. Add the apple, egg and breadcrumbs

6. Make the mixture into balls, weighing 50gr and roll them lightly in flour

7. Place onto an oven tray, and into the oven 200ºC for 10minutes or until cooked

BARBEQUE PINEAPPLE SAUCE

Yields: 220g

Ingredients:

• 25gr Salted Butter

• 250gr Onions, chopped

• 30ml Brown Treacle Sugar

• 15ml Fresh Ginger, grated

• 15ml Fresh Garlic, grated

• 15ml Chillies, seeds removed

• 15ml Honey

• 15ml Dijon Mustard

• 15ml Mustard Seeds

• 15ml White Wine Vinegar

• 250ml Freshly squeezed Orange Juice

• 90ml Kikkoman Soya Sauce

• 75gr Pineapple, cut in blocks

Method:

1. Heat a pan, add the butter and sauté the onions

2. Once the onions are translucent add all the above ingredients (except for the pineapple) and allow simmering until the liquid amount is reduced

3. Remove from the heat and add pineapple

Please post your comments and any food-related questions below. I look forward to hearing from you.