Balanced Spiced Pork Meatballs

Nutrition per serve

Ingredients

• 2pcs potato
• 1pcs red onion
• 1bunch parsley
• 1pcs corn cob
• 300g lean pork mince
• 5g South American seasoning
• 26ml olive oil
• 15ml red or white wine vinegar
• 30ml mayonnaise (optional)

Method

1. Step 1 — Bake potato wedges
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled potatoes into wedges and put on the lined tray. Drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Bake for 25 mins or until golden and tender.
2. Step 2 — Prep ingredients
   Meanwhile, finely chop the onion. Finely chop the parsley leaves, discarding the stems. Discard the husk and silks from the corn, then cut in half widthwise. Put the pork mince and South American seasoning in a large bowl and season with salt and pepper. Using damp hands, combine well, then shape into walnut-sized balls (see Kitchen hack).
3. Step 3 — Cook meatballs
   Heat 1 tbs olive oil in a medium frypan over medium-high heat. Cook the meatballs, turning, for 8-9 mins until browned and cooked through. Remove from the pan and wipe the pan clean.
4. Step 4 — Char corn
   Return the pan to medium-high heat. Add the corn, 1 tsp olive oil and 125ml (½ cup) water and cook for 3-4 mins each side until the water is evaporated and the corn is lightly charred. Remove the pan from the heat.
5. Step 5 — Serve up
   Put the onion, parsley and 3 tsp red wine vinegar in a bowl, season with salt and pepper and stir to combine. Divide the meatballs, potato wedges and corn among plates and scatter over the salsa. Serve with the mayonnaise, if using, and enjoy!
6. Step 6 — Kitchen hack
   If you roll the meatballs with dry hands, you'll find the mince will stick to them. Rinse your hands under water or lightly oil them before rolling.

Allergens

Sulfit, Eier