Pre-roll the meatballs (store in an airtight container in the fridge)

Ingredients

• 600g pork mince
• ⅓ cup breadcrumbs
• 1 egg (lightly whisked) 
• 2 tsp paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp oregano
• ½ tsp chilli flakes 
• Salt and pepper
• Olive oil (for frying)

Method

1. Add all of the ingredients to a bowl and mix well to combine, we find it best to use our hands. Once combined, roll into meatballs just smaller than the size of a golf ball. ‍

2. Pop the meatballs into an airtight container, if you need to layer them, seperate with baking paper. 

Make the salsa (store in a glass jar in the fridge). 

Ingredients

• ½ cup coriander (finely chopped)
• 1 lemon (juice)
• 2 Tbsp olive oil
• 1 garlic clove (crushed) 

Method

1. Add all of the ingredients to a glass jar and shake well to combine. ‍

Make the pickled onions, if using (store in a glass jar in the fridge). 

Ingredients

• 1 red onion (finely sliced) 
• ½ cup water
• ½ cup red wine vinegar, apple cider vinegar or white wine vinegar
• 2 tsp sugar 
• 1 tsp salt 
• ½ tsp peppercorns (optional)
• ½ tsp coriander seeds (optional)
• ½ tsp cumin seeds (optional) 

Method

1. Add the sliced red onion to a glass jar.

2. In a small saucepan add the water, vinegar, sugar, and salt.

3. Bring to a boil and then remove from the heat.

4. Pour the boiling vinegar mixture over the onions and let sit for at least an hour before putting the lid on and placing it in the fridge.