It maybe snowing outside but these meatballs will make you feel warm and alive with their vibrant colours and flavours!
500g minced pork
75g breadcrumbs
2 garlic cloves, crushed
5cm piece ginger, peeled and grated
1 lime
1 egg, beaten
1tbsp tomato ketchup
1 small tin pineapple pieces, drained
12 cherry tomatoes, halved
4 spring onions, finely chopped
1-2drops tabasco sauce, optional
3tbsp each runny honey and soy sauce
salt and ground black pepper
cooked basmati rice and coriander sprigs to serve
Place the mince in a large bowl with the breadcrumbs, add the garlic, ginger, grated lime rind, egg and ketchup. Using your hands or a wooden spoon, mix and squash it all together until fully combined. Then shape the mince mixture into 16 equal balls. Place on a plate and chill for 30min.
Put the drained pineapple pieces in a small bowl with the tomatoes, spring onions, tabasco, honey and soy sauce. Stir well, season and set aside.
Place the meatballs on a non-stick ovenproof tray and either grill or roast them at 200°C for 15-20min, turning them every so often.
When the meatballs are cooked served with basmati rice and some of the salsa. Garnish with chopped coriander.