Spiced meatballs with tomato and pineapple chutney
Time to make: 40 mins , plus 20 mins chilling
(at time of publication)
Nutrition Info.(per serve)
- Tomato and pineapple chutney
- 2 teaspoons canola oil
- 1 red onion, thinly sliced
- 1 medium-sized red capsicum, finely diced
- 1 long red chilli, finely sliced
- 700g jar passata
- 1/4 fresh pineapple, diced, or
- 1 cup diced canned pineapple
- 1 tablespoon brown sugarlight brown cane sugarX
- 1/4 cup white vinegar
- 1 tablespoon fennel seeds
- 500g lean pork mince
- 1 courgette, grated
- 1 tablespoon allspice
- oil spray
Total fat 7g
Saturated fat 2g
Dietary fibre 3g
1 To make tomato and pineapple chutney, heat oil in a large saucepan set over a medium heat. Add onion, capsicum and chilli to pan. Cook for 4-5 minutes or until onion softens.
2 Add passata to saucepan with pineapple, sugar and vinegar. Cook for 15-20 minutes or until chutney darkens and thickens slightly. Pour chutney into a small serving bowl and set aside.
3 Set a large non-stick frying pan over a high heat. Add fennel seeds to pan and toast for 1-2 minutes or until fragrant. Tip toasted seeds into a large bowl and leave to cool for a few minutes.
4 Add mince, courgette and allspice to fennel-seed bowl with a generous sprinkling of freshly ground black pepper. Wet hands and combine ingredients. Shape pork mixture in 40 x 2cm meatballs. Place meatballs on a large plate. Cover with plastic wrap then refrigerate for 20 minutes.
5 Spray a large non-stick frying pan with oil. Set over a high heat. Add meatballs to pan and cook, turning occasionally, for 8-10 minutes or until browned all over and cooked through.
6 Serve meatballs with chutney.
Make it gluten-free: Check passata and ground allspice are gluten free.
Blend tomato and pineapple chutney to a smoother consistency if preferred.