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Spicy Green Pork Meatballs with a Mango Chutney

Name: Spicy Green Pork Meatballs with a Mango Chutney
Prep time: 30 min
Total time: 1 h
Yield: 0
Ingredients: 2 lb ground pork; 1 lb fresh spinach; 3 habaneros; 1 bunch green onion; 8 oz feta cheese; 2 cloves garlic; 5 mangoes; 1 orange; 1/2 red onion; 1/2 red bell pepper; 1 inch ginger; 1/2 cup cider vinegar; 1 cup brown sugar; 1 tablespoon chile flake

1 Ratings

0 Reviews

Spicy Green Pork Meatballs with a Mango Chutney

Prep 30 min
Total 60 min
Servings 0

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

By The Food in My Beard

Updated May 22, 2017

Ingredients

2 lb ground pork
1 lb fresh spinach
3 habaneros
1 bunch green onion
8 oz feta cheese
2 cloves garlic
5 mangoes
1 orange
1/2 red onion
1/2 red bell pepper
1 inch ginger
1/2 cup cider vinegar
1 cup brown sugar
1 tablespoon chile flake

Steps

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.