Pork & prawn meatballs w/ siracha mayo

Pork & prawn meatballs w/ siracha mayo

I love writing seasonal recipes to match with the delicious wines made by my friends at Nautilus Wines. With spring upon us, we worked on pairings for their trio of aromatic wines; a beautiful Gewurztraminer, a bright and fresh Albariño and a rich, flavoursome Pinot Gris. These are all fabulous wines to pair with a range of shared dishes. I’ve focussed on big, fresh flavours this time. Firstly with a zingy trio of dips (which I’ll share in my next post) and then with these boldly flavoured pork and prawn meatballs. Aromatic wines are often a lovely partner for Asian flavours like lemongrass, ginger, chilli and coriander.

Keep this shared appetiser light and fresh by using baby cos leaves or radicchio to wrap them up. Lay out all the accompaniments and let guests help themselves. The simple siracha mayo if super tasty and ties the meatballs and the fresh produce together perfectly.

Kelly xo

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Pork and prawn meatballs

Makes 22-25 small meatballs

400g free-range pork mince

300g prawns

½ cup panko breadcrumbs (can use GF breadcrumbs as a substitute)

1 tablespoon finely grated ginger

1 large garlic clove – finely chopped

1 red chilli – deseeded and finely chopped

Large handful fresh coriander

1 spring onion – green part finely sliced

1 egg white

Zest and juice of 1 lime

1 teaspoon sesame oil

2 teaspoons fish sauce

1 rounded teaspoon brown sugar

Siracha mayo

½ cup good quality mayonnaise

1 tablespoon siracha

Chilli and lime sipping sauce

Juice of 1 lime

1 tablespoon fish sauce

1 rounded teaspoon brown sugar

½ large red chilli – deseeded and finely diced

To serve: baby cos leaves or radicchio leaves, shredded carrot, alfalfa or watercress sprouts

Whisk the 2 sauces together and set aside until ready to serve. 

Place all the meatballs ingredients into a food processor and run on low until evenly combined. Ensure you do not completely blend in the prawns. It’s important to have some chunks left.

Roll heaped teaspoons of meat into balls. Heat a generous drizzle of olive oil in a skillet over a medium heat. Cook the meatballs in 2-3 batches until golden brown on the outside and cooked right through. 

Serve immediately. Let your guests load up the lettuce leaves with meatballs and condiments.

Leftover meatballs can be stored in the fridge for up to 3 days. Gently reheat in a sauté pan.