The Village Press

Pork Meatballs with Pickled Ginger and Pineapple Slaw

Ingredients (Pork Meatballs):

  • 500gr New Zealand pork mince
  • ½ red capsicum – finely diced
  • 1 small – medium onion – finely diced
  • 1 small – medium carrot – finely diced
  • 2 Tbsn freshly grated fresh ginger root
  • 4 garlic cloves – crushed
  • 1 green chilli – finely diced
  • 4 Tbsn fresh coriander – finely chopped
  • 1 spring onion – finely chopped
  • 1 beaten egg
  • ¼ cup (approx) white breadcrumbs
  • Salt and pepper
  • The Village Press Lime infused olive oil
Method:
In a large bowl combine the NZ pork mince, the finely diced red capsicum, onion, carrot, ginger, garlic, chilli, coriander, spring onion the beaten egg, breadcrumbs, salt and pepper to season and about 4 Tbsn of The Village Press lime infused olive oil. Combine and mix well. If required add a little more breadcrumbs to bind.
To make the meatballs roll in the palm of your hands a golf ball sixed portion of the mix. Each meatball should be similar in size and shape.
To cook heat a suitable sized frying pan and drizzle in some of the lime infused olive oil. Place the meatballs in the pan and cook until golden brown. Do not overcrowd the pan. Keep warm in the oven until all are cooked and serve with the pickled ginger and pineapple slaw.
 
Ingredients (Pickled Ginger and Pineapple Slaw):
 
  • 1 cup finely shredded green Cabbage
  • 4 Tbsn pickled ginger – shredded
  • Sushi vinegar – good splash
  • ½ - 1 cup finely shredded fresh pineapple
  • Salt and pepper
  • The Village Press Lime infused olive oil – good splash 
Method:
Combine all of the ingredients together mixing well. Adjust seasoning as required. Serve with the hot meatballs and drizzle the plate with a little of the lime infused olive oil just prior to serving. 
 
-  Recipe provided by Chef Mark Dronjak, for further information visit www.markdronjak.co.nz.

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