Make a Canadian Meal
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Pork Meatballs with Coriander, Honey and Curry Sauce
|Lean ground pork||1 1/3 lbs|
|Green onions, finely chopped||3|
|Garlic, finely chopped||2 cloves|
|Multigrain breadcrumbs||2/3 cup||160 ml|
|Cilantro, chopped||3 tbsp||45 ml|
|Fresh ginger, finely chopped||1 tbsp||15 ml|
|Lemon juice||2 tbsp||30 ml|
|Salt and ground pepper||to taste|
|Coriander, Honey and Curry Sauce|
|Canadian liquid honey||1/3 cup|
|Dijon mustard||1 tbsp||15 ml|
|Curry powder or paste||1 1/3 tsp||7 ml|
|Lemon zest||1 tsp||5 ml|
|Lemon juice||2 tsp||10 ml|
Preheat the barbecue to high or the oven to 400oF (200oC).
In a large bowl, mix all the meatball ingredients together and season generously. Form small balls, about 2.5 cm (1 inch) in diameter, and place them on a barbecue pan (if using the oven, on a cookie sheet lined with parchment paper). Lower the barbecue heat to medium and cook the meatballs 8 to 10 minutes (12 to 15 minutes in the oven). Serve the meatballs as an appetizer, using the curried honey as a dip.
Method (coriander, honey and curry sauce)
Combine the sauce ingredients together. Serve the sauce at room temperature.
The meatballs can be prepared ahead of time and reheated on the barbecue over low heat or in the oven at 350oF (180oC) for about 10 minutes. The sauce keeps very well in the refrigerator but if you prepare it ahead of time, take it out of the refrigerator at least 30 minutes before serving to bring it to room temperature.
Makes 4 servings
Source: Le porc du Québec (www.upa.qc.ca)