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Pork satay balls with crushed chilli
( SERVES 8 )

NZ Woman's Weekly

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These sticky little morsels are delicious when dipped in the fragrant crushed nuts and chilli. You could make them with chicken if you wish.

500 g	Pork mince, fine
200 g	Sausage meat
1 tsp	Crushed garlic
1 tsp	Ginger, minced
1 tsp	Chinese five spice
2 Tbsp	Peanut butter
2 Tbsp	Oil, up to 3 Tbsp
¼ cup	Satay sauce
½ cup	Peanuts, finely chopped
1 Tbsp	Mint, or coriander, finely chopped
2	Red chillies, finely chopped
¼	Red onion, small, very finely diced

In a large bowl, combine mince, sausage meat, garlic, ginger, spice powder and peanut butter.
Mix well and leave to marinate for 2-3 hours or longer if you can.
Roll into balls and chill until cooking.
Heat oil in a large pan and cook meatballs for 8-10 minutes until brown all over.
Add satay sauce and cook for 2-3 minutes until sticky and caramelised.
Combine peanuts, mint, chilli and red onion and mix well.
Serve sticky pork balls on a platter with the nuts for dipping.