Pork mince is affordable, quick to cook, and easy to turn into all sorts of meals, from burgers and stir-fries to dumplings, pasta sauces, and sausage rolls. Because it has a mild flavour, it also takes on spices and seasonings beautifully, making it a brilliant base for recipes like these spicy pork meatballs, compliments of SA Pork.

Serves: 8 | Prep time: 45 minutes | Cook time: 40 minutes

Ingredients

For the meatballs:

• 1 kg ground pork mince
• 2 slices white bread
• 1 cup milk
• 2 onions, finely chopped
• 2 garlic cloves, crushed
• 2 eggs
• 1 teaspoon ground coriander
• 1 teaspoon ground cloves
• ½ teaspoon ground nutmeg
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• Oil for frying

For the crispy pap balls:

• 3 cups white maize meal, plus extra for coating
• 3 cups water
• 1 teaspoon salt
• 1 stock cube
• 2 tablespoons butter
• 1 egg
• Oil for deep frying

For the onion gravy:

• 2 onions, finely chopped
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups beef stock
• ½ teaspoon ground cloves
• Salt and black pepper to taste

Method

1. Soak the bread in milk until soft, then squeeze out excess liquid. Fry the onions and garlic until soft and allow to cool.
2. Combine the pork mince, soaked bread, onion mixture, eggs, spices, parsley, salt and pepper. Mix until just combined. Shape into balls and chill for 30 minutes.
3. Fry the meatballs in batches until browned and cooked through. Keep warm.
4. Bring water, salt and stock cube to the boil. Stir in maize meal gradually. Cook, stirring, until thick and smooth. Stir in butter, cool slightly, then mix in the egg.
5. Shape into balls, coat in dry maize meal and chill briefly. Fry until golden and crisp.
6. For the gravy, sauté onions in butter until golden. Stir in flour, cook briefly, then gradually add stock. Simmer until thickened and season.
7. Serve meatballs with gravy and crispy pap balls on the side.

Tip: Chilling the meatballs before cooking helps them hold their shape, and frying in batches keeps them nicely browned instead of steamed.