Rate this recipe

Pork Meat Balls

Pork Meat Balls

BY

Meat balls make the perfect finger food – bite-size, crispy and full of flavour. Dip these deep-fried pork balls in hummus or tzatziki for a delicious mezze mouthful. This recipe includes sherry-soaked sultanas for a sweet kick of flavour.

  • Makes : 4 - 6 |
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 10 mins
Categories: Light meals, Lunch, Pork, Sides
Crush Mag Online Crush Mag Online

Pork Meat Balls

400 g pork mince or pork bangers, casing removed
4 tsp (20 ml) sherry
60 g cracked wheat, soaked
2 cloves garlic, crushed
20 g pine nuts, toasted
30 g sultanas, roughly chopped and soaked in sherry
2 tsp (10 ml) lemon juice
1 tsp (5 ml) lemon zest
1 Tbsp (15 ml) parsley, chopped
1 Tbsp (15 ml) coriander, chopped
1 tsp (5 ml) cumin
flour for dusting
oil for deep-frying
fresh lemon and Greek yoghurt, for serving

Combine all of the ingredients together in a bowl and mix to combine.

Divide the mixture, roll into small balls and dust in flour.

Heat the oil in a deep saucepan and bring up to frying temperature.

Drop the balls into the heated oil and fry until cooked and golden.*

Remove from the hot oil with a slotted spoon and place on a sheet of absorbant kitchen towel to drain the excess oil. 

Squeeze fresh lemon juice over the pork balls and serve with Greek yogurt.

*Alternatively, heat a splash of oil in a frying pan and shallow fry until golden on all sides.