Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Tamarind pork meatballs with papaya salsa
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 500g lean pork mince
- 4 spring onions, finely chopped
- 1 stalk lemongrass, woody leaves removed and finely chopped
- grated to make 1 tbsp ginger
- 1 egg white
- 2 tbsp tamarind paste
- 1 tbsp cornflour
- for frying oil
- rice noodles, cooked to serve
PAPAYA SALSA
- 1 papaya, seeded, peeled and diced
- 1/2 red onion, finely diced
- 1 green chilli, finely diced
- 1/2 tsp ground cumin
- 1 lime, juiced
- 1 tbsp olive oil
TAMARIND SAUCE
- 2 tbsp tamarind paste
- 1 tbsp sriracha or other Asian chilli sauce
- 1/2 tsp caster sugar
- 1 lime, juiced
Method
- STEP 1
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).
- STEP 2
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.
