Guacamole and meat balls, an interesting yet odd combination
For the meatballs:
- 2 1/2 pounds ground organic pork, fatty enough to stop the meatballs from drying out during the cooking
- Sea salt
- 1 red chili, finely chopped with its seeds
- 1 tablespoon grated gingerroot
- 1 tablespoon flat-leaf parsley, chopped
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon fresh thyme, chopped
- 1 tablespoon Dijon mustard
- Zest of a lemon, grated
- 3 ripe organic avocados
- Juice of 3 limes
- 1 chili, finely chopped, with its seeds
- Sea salt
- A handful of fresh cilantro leaves, chopped
Make the meatballs:
- Throw everything into a large bowl and mix together well with your fingers, making sure you don’t rub your eyes afterward; chili is lethal. Form into small balls, the size of walnuts. At this point, you can refrigerate the meat for an hour or two until you need it.
- Remember, if you cover the meatballs and put them in the refrigerator, don’t cook them until they come back to room temperature.
- I cook mine on a griddle with no fat — there is enough in the meatballs — until crusted and crisped all over and cooked through to the stage where no pink juices flow out of the meat when you test it with a skewer.
Make the guacamole:
- Mash the avocados on a plate with a fork until they are smooth, but with the odd lump for texture.
- Stir in the lime juice, chilies, and salt. Scrape into a bowl, cover, and chill for an hour.
- Stir in the cilantro, taste, and adjust the seasoning and citrus to taste.
- Lob spoons of the guacamole onto the pork meatballs hot from the griddle.
- If you want to eat this as a main course, you can make the pork balls into large, flat burgers, broil them in the same way, top them with guacamole, and put them over and under a good floury bun or tortilla.
Spiced Pork Meatballs with Guacamole
4/ 5Oleh Arbuzs Corps