Tamarind pork meatballs with papaya salsa
1 HOUR | SERVES 4 | EASY | LC GF
lean pork mince 500g spring onions 4, finely chopped lemongrass 1 stalk, woody leaves removed and finely chopped ginger grated to make 1 tbsp egg white 1 tamarind paste 2 tbsp cornflour 1 tbsp oil for frying rice noodles cooked to serve PAPAYA SALSA papaya 1, seeded, peeled and diced red onion 1/2, finely diced green chilli 1, finely diced ground cumin 1/ tsp
2 lime 1, juiced olive oil 1 tbsp
TAMARIND SAUCE tamarind paste 2 tbsp sriracha or other Asian chilli sauce 1 tbsp caster sugar Ω tsp lime 1, juiced
• Put the mince, spring onions, lemongrass, ginger, egg white, tamarind and cornflour in a bowl. Season really well and form into meatballs (about 20). Heat a little oil in a frying pan and cook until golden all over and cooked through (about 4 minutes each side).
• Toss all the salsa ingredients with the olive oil and season. Mix the sauce ingredients with 1 tbsp water. Serve the meatballs with rice noodles, salsa and a drizzle of sauce.
PER SERVING 336 KCALS | FAT 17.3G | SATURATES 5.3G CARBS 18.1G | SUGARS 9.9G | FIBRE 2.1G PROTEIN 26G | SALT 0.5G