Last week my friend made some delicious lamb and dried apricot meatballs (eaten cold at a picnic) which were totally amazeballs. Rather than plagiarise her recipe when I had some ground pork to use up, I thought I’d try a similar recipe but with pork instead. Remembering I had some dried pineapple in my cupboard (from my London Marathon training days earlier this year) I wondered about using this instead of the apricot – well, ham and pineapple work on a pizza don’t they? I added the yellow pepper for extra flavour. Not a bad result! The flavour really developed over night, so I’d advise making these the day before and eating them cold. If you aren’t going to manage to eat 18 balls in one setting, then they are freezable – although it’s probably best to freeze them uncooked once shaped into balls.
(makes 16-18 bites, serves 3-4 as a main course depending on hunger)
- 500g ground pork
- 1 egg
- 20g dried pineapple, finely diced
- 1/4 yellow pepper, finely diced
- 1/2 onion, finely diced
- 1 tablespoon oregano
- 1 tsp ground ginger
- Pre-heat oven to 180-200 degrees celcius.
- mix all above ingredients in a large bowl, and shape in little balls. If time leave in the fridge for 30 minutes to settle, if not then you can cook straight away.
- Bake in the oven for 40 minutes till browned.
- I cooked mine on a grill tray so that the excess fat would drip off.