Spicy Green Pork Meatballs with a Mango Chutney

These steamed meatballs are juicy, tender, and have a nice kick from the habaneros! MORE+ LESS-

By The Food in My Beard

May 22, 2017

Ingredients

lb ground pork

lb fresh spinach

habaneros

bunch green onion

oz feta cheese

cloves garlic

mangoes

orange

1/2

red onion

1/2

red bell pepper

inch ginger

1/2

cup cider vinegar

cup brown sugar

tablespoon chile flake

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1

Make the Chutney: Dice up the mango, onion, pepper, and ginger. Heat some oil in a pan and add the chile flake. Cook 1 minute. Next add the onion and pepper. Cook 2 minutes. Next add the ginger. Cook 1 minute. Add the mango. Cook 2 minutes. Add the brown sugar, vinegar, and juice from the orange. Cook on low for 45 minutes or until it becomes jelly like.
2

Make the Meatballs: Put the spinach, green onions, habaneros (with seeds removed), and garlic into the food processor and blend until it makes a paste. A little bit of oil will help this process.
3

Mix this paste with the pork and feta. Roll out all your bite sized meatballs, and steam them for about 6 minutes until cooked through.
4

Serve the meatballs with the chutney as a dipping sauce.

No nutrition information available for this recipe

If you've been looking for a new appetizer or game day snack with a bit of a twist, look no further than these Spicy Green Pork Meatballs with Mango Chutney. Beware! There's a little kick of raging habanero in there! These meatballs went awesome with a simple mango chutney. I steamed these meatballs to retain the awesome green color. Normally I like to fry or broil meatballs, but I didn't want them to become brown. Serve them up on a nice white platter with the mango chutney spooned over the meatballs. The vibrant colors in this dish are amazing.