Recipe: Pork and coconut meatballs


  • 500 grams of pork mince 1⁄2 cup of shredded coconut 1 cup coriander, chopped
  • 1 onion, diced
  • 1 garlic clove, crushed
  • 1 tablespoon coconut oil Salt to taste
  • Sauce
  • 1 onion, diced
  • 1 garlic clove, crushed
  • 1 teaspoon fresh ginger, crushed
  • 1 tablespoon olive oil
  • 8 ripe tomatoes or 2 x 400ml cans of tomatoes
  • 2 tablespoons of tomato paste 1 tablespoon coconut aminos 1⁄2 teaspoon chilli powder
  • 1⁄2 teaspoon sea salt
  • 1⁄2 cup water

To start, make the sauce. Dice the onion, garlic and ginger. Heat the olive oil in a pan over a medium heat on the stove. Sauté the onion, garlic and ginger until the onion is transparent. Add the tomatoes, tomato paste, water, coconut aminos, salt and chilli. Let simmer for 15 minutes, stirring every 5 minutes. While the sauce is simmering you can start making the meatballs.

Dice the onion and garlic. In a large bowl, add the pork mince, garlic, onion, shredded coconut, coriander and salt. Mix together with your hands or a fork. Use a teaspoon to form small meatballs. Heat a large pan over a medium heat with the coconut oil. Place the meatballs in the pan and brown each side, rolling them gently in the pan. Repeat until all of the meatballs are cooked.

Once all of the meatballs are cooked, pour the sauce all around the meatballs and garnish with fresh herbs.