I’m always looking for new ways to tempt Miss 3 to eat her protein. She took great delight in helping me make these and enjoyed eating them too. I’ve made simmered soft meatballs in passata, grilled meatballs, and these pork koftas are a bit of a twist on something that would commonly use Middle Eastern spices. The great thing about these is that you can easily experiment with different spices and vegetables that you have to hand!
- 500g pork mince
- 2 Tbsp quinoa powder / rice flour / plain flour
- 2 eggs
- generous pinch salt
- 2 -3 tsp chopped Chinese chives
- handful green runner beans (finely chopped)
- 1 – 2 tsp Chinese five spice
- Optional: vegetables to skewer.
- I used Swiss Brown Mushrooms that I’d picked up cheaply at a farmer’s market but you could use eggplant cubes, juicy capsicum, zucchini, cherry tomatoes, peeled garlic etc.
- Optional: sesame seeds to garnish
- Neutral oil (I use rice bran oil)
Allergies: gluten free*, dairy free, soy free, egg free, nut free.
- Soak the bamboo skewers in water while preparing the mince. (A wide shallow bowl or the kitchen sink will both work). Soaking up the water helps keep the skewers from burning in the oven.
- Preheat the oven to 200’C these would also work well on the BBQ.
- Mix all the ingredients together.
- Form little meatballs. You can either push the skewer through these or wrap them around the skewer.
- Alternate meatballs and vegetables.
- Baste with oil and sprinkle with sesame seeds.
- Bake for 15-20 minutes (turning halfway through) or until the pork is cooked through.
- Serve with a spiced plum dipping sauce and steamed rice.
Tip: Kids will love helping make these. If you don’t want your toddler having their hands in raw meat (I didn’t!), put them in charge of handing you the skewers and sprinkling the sesame seeds.