Buy all ingredients right below the recipe
INGREDIENTS FOR THE MEATBALLS
- 450 g minced pork shoulder
- 1 red chilli pepper
- 3 tablespoons breadcrumbs
- 3 teaspoons curry paste
- 50 g onion
- 2 tablespoons lemon juice
- 2 tablespoons chopped coriander
- 2 teaspoons cane sugar
- Vegetable oil for frying
- Pinch of pepper
- 1 teaspoon salt
INGREDIENTS FOR THE SAUCE
- 150 ml plain yogurt
- 3 tablespoons chopped coriander
- Pepper
- Salt
WHAT ELSE YOU'LL NEED
- Kitchen paper towel
PREPARING THE MEATBALLS
- 1Cut off the top of the pepper, remove the seeds, and chop finely.
- 2Mix all the meatball ingredients in a bowl and let it rest in the refrigerator for about 20 minutes.
- 3Divide the mixture into 12 portions and form into balls.
- 4Heat enough oil in a pan over medium heat to cover the meatballs, then fry them until golden brown. Place the cooked meatballs on a plate covered with paper towels to absorb excess fat.
PREPARING THE SAUCE
- 1Mix the yogurt with the coriander, then season with salt and pepper to taste.
