One of those fun recipes that evolve as I’m digging through the fridge looking for inspiration. The cream thickens to make a sweet yet savoury sauce, I serve these over rice.
Choose any mango chutney that you would happily eat on its own, not one that’s loitering in the fridge because it tastes awful!
Makes 18 meatballs and feeds 6.
500g minced pork
130g mango and ginger chutney
280g zucchini, grated and liquid squeezed out
1 red chilli, deseeded, halve lengthwise and sliced
10g fresh chopped chives
2 teaspoons ground cumin
Salt and pepper
Preheat the oven to 180 degrees Centigrade.
Combine all of the ingredients, except the cream in a bowl.
Form the meat into golf ball sized meatballs.
Lay the balls in a roasting tin and pop into the oven.
Bake for 25-30 minutes until beginning to colour.
Take the roasting tin out of the oven and pour in the cream, swirl it around the meatballs, turning them as you go.
Return to the oven and bake again for 10-15 minutes until the cream has thickened and the meatballs have coloured.