SPICED PORK
Meatballs
By Colette Maclennan @ thegeneralstore _ sa
Extract from The General Store: Dressed & Seasoned by Colette Maclennan, published by Quivertree Publications. Retail price: R650.
These meatballs are plump and fragrant, and wonderful served with the brown rice salad.
Makes 10
What You’ ll Need For the spice mix
• 1 lime
• ½ onion, peeled & quartered
• 1 lemongrass stalk, root trimmed
• 1cm knob of ginger, grated
• 1 – 2 chillies, finely chopped
• 1 small handful coriander
• 1 small handful mint
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon ground turmeric
For the meatballs
• 1 egg
• ½ teaspoon sesame oil
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• ½ cup breadcrumbs
• 1 tablespoon rice wine vinegar
• 2 tablespoons sweet chilli sauce, plus 1 cup for baking
• ¼ teaspoon Chinese five-spice
• 1kg pork mince
• 1 small bunch coriander, roughly chopped
• 1 small bunch spring onions, roots trimmed & finely sliced
• salt & freshly ground black pepper
• olive oil, for frying
• 10g white sesame seeds, toasted, for garnish
For the dressing
• 1 small bunch spring onions, roots trimmed & finely sliced
• 1 small bunch coriander, roughly chopped
• 3cm knob of ginger, finely grated
• 3 tablespoons rice wine vinegar
• 2 tablespoons soy sauce
Let’ s Cook 1. Preheat the oven to 180 ° C.
Line a dish with baking paper.
2. To make the spice mix, zest the lime and, using a paring knife, remove the remaining skin and pith so you’ re just left with the lime flesh. Place this along with the rest of the spice mix ingredients into the bowl of your food processor and blend well. Transfer into a large mixing bowl.
3. To make the meatballs, whisk together the egg, sesame oil, fish sauce, sugar, breadcrumbs, vinegar, sweet chilli sauce and five-spice. Add to the spice mix in the mixing bowl, then add the mince, coriander and spring onion. Mix well by hand and season with salt and pepper. Divide the mixture into 10 portions and roll into balls.
4. Place a pan on medium heat, and when hot, add a drizzle of olive oil. Cook the meatballs in batches until evenly coloured all over. Transfer to the lined baking dish, pour over the sweet chilli sauce and bake for 15 – 20 minutes or until cooked through. Remove the meatballs from the baking dish, reserving the sweet chilli cooking juices.
5. Combine all the dressing ingredients in a bowl with the cooking juices and give everything a good stir. Check the seasoning, adding more soy and vinegar as needed.
6. To serve, pour the dressing over the meatballs and garnish with toasted sesame seeds.
70 | Spring 2026 • essentialflavours. co. za