Meatballs are seriously good in tacos – they fill them up nicely and make delicious mouthfuls of juicy flavour. Add a creamy slaw, crisp cucumber and crunchy shallots and prepare to be rapt, in more ways than one!
Always refer to the product label for the most accurate ingredient and allergen information.
/ serving 4 people
/ serving 4 people
sweet chilli sauce
mixed sesame seeds(ContainsSesame)
mini flour tortillas(ContainsGlutenMay be presentSoy)
soy sauce(ContainsGluten, Soy)
Finely grate the ginger. Finely grate the garlic (or use a garlic press). Slice the cucumber into long thin matchsticks. Roughly chop the coriander. In a small bowl, combine the sweet chilli sauce with 1 tbs of soy sauce.
In a medium bowl, add the pork mince, ginger, garlic, egg, fine breadcrumbs and remaining soy sauce. Mix well to combine. Using damp hands, take a spoonful of the pork mixture and shape into a meatball. Set aside on a plate and repeat with the remaining pork mixture. You should get about 24 meatballs.
In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Add the pork meatballs and cook, turning often, until browned and cooked through, 10-12 minutes. Add the sweet chilli soy mixture and the mixed sesame seeds. Toss to coat.
While the meatballs are cooking, in a medium bowl combine the garlic aioli with a good squeeze of lemon juice. Season with a good pinch of salt and pepper, add the slaw mix and toss to coat.
Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.
Bring everything to the table to serve. Build your tacos by adding some slaw mix, cucumber matchsticks and the pork meatballs to each tortilla. Spoon any sauce remaining in the pan over the adults' portions and garnish with the coriander and crispy shallots.