These sticky little morsels are delicious when dipped in the fragrant crushed nuts and chilli, and can be easily made with chicken rather than pork if you wish. We served these up as a BBQ entrée and our guests LOVED them.
I took some liberties with the ingredient measurements based purely on how they came at the supermarket… and it didn’t affect the taste.
(Makes about 30)
400g – 500g Pork mince
500g Sausage meat
1-2 tsp garlic, crushed
1-2 tsp ginger, minced
1 tsp Chinese five-spice powder
2-3 tbsp peanut butter (add more if you want to really nutty)
¼ – ½ cup satay sauce
2-3 tbsp oil
½ cup peanuts, finely chopped
1 tbsp mint or coriander, finely chopped ( I tend to use both as I find mint can be overpowering)
1 red chilli, finally chopped
¼ small red onion, very finely diced
- In a large bowl combine mince, sausage meat, garlic, ginger, spice powder and peanut butter. Mix well (I found it easier to use my hands rather than a spoon) and leave to marinate for 2-3 hours or longer if you can.
- Roll into balls and chill until cooking. The meatballs will be easier to shape with wet hands.
- While your meatballs are marinating and/or chilling you can prepare the crust. Combine peanuts, mint / coriander, chilli and red onion and mix well. Don’t chill the crust as it will clump and won’t stick to the meatballs when serving.
Serve meatballs on a platter with nut crust for dipping… YUM!