Angela Casley's pork and peanut meatballs

Babiche Martens

In these pork and peanut balls, the nuts add flavour and an unexpected crunch. I cook them in the oven to avoid mess — you can cook them all on one tray. Serve them hot as-is, or with your favourite sauce; sweet chilli is always popular.

Ingredients

1 cup	Coriander leaves
1 cup	Blanched peanuts
2	Spring onions, chopped
1 Tbsp	Fresh ginger, grated
¼ cup	Sweet chilli sauce
1	Lime, zested and juiced
1 Tbsp	Sesame seeds
450 g	Pork mince (Main)
1 bottle	Sweet chilli dipping sauce, for serving, optional

Directions

1. Place coriander, peanuts, spring onion, and ginger in a food processor and blitz until roughly chopped. Add sweet chilli, lime and sesame seeds and blitz again.
2. Place pork in a medium sized bowl, season with salt and pepper and add peanut mixture, combining well. With damp hands roll mixture into 20 even-sized balls. Refrigerate until needed.
3. Preheat an oven to 180C.
4. Place the balls on a baking tray and bake for 15 minutes. Turn and cook for a further 5 minutes until cooked through.

More peanut recipes from Angela

• Peanut caramel slice
• Peanut sauce