Pork koftas with chickpea & coriander salad

Recipes / Meat

Roll up pork meatballs into a delicious Middle Eastern-inspired meal.

Recipe «Pork koftas with chickpea & coriander salad» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 2 tbsp olive oil, 1 brown onion, halved, finely chopped, 1 tbsp sumac, 2 tsp ground cumin, 2 tsp ground coriander , 1 1/2 tsp ground turmeric, 1/2 tsp ground cinnamon, 700g pork mince , 85g pitted dates, coarsely chopped, 45g toasted pine nuts, 1/2 cup finely chopped fresh coriander, Salt & freshly ground black pepper, 1 x 400g can chickpeas, rinsed, drained, 250g cherry tomatoes, halved, 250g yellow grape tomatoes, halved, 1 cup loosely packed fresh coriander leaves.

Ingredients:

  • 2 tbsp olive oil 
  • 1 brown onion, halved, finely chopped 
  • 1 tbsp sumac 
  • 2 tsp ground cumin 
  • 2 tsp ground coriander 
  • 1 1/2 tsp ground turmeric 
  • 1/2 tsp ground cinnamon 
  • 700g pork mince 
  • 85g pitted dates, coarsely chopped 
  • 45g toasted pine nuts 
  • 1/2 cup finely chopped fresh coriander 
  • Salt & freshly ground black pepper 
  • 1 x 400g can chickpeas, rinsed, drained 
  • 250g cherry tomatoes, halved 
  • 250g yellow grape tomatoes, halved 
  • 1 cup loosely packed fresh coriander leaves 
  • 1 tbsp fresh lemon juice 
  • Natural yoghurt, to serve 
  • Sumac, extra, to season 
  • Lemon wedges, to serve 

Instructions

  1. Heat half the oil in a non-stick frying pan over medium heat. Add the onion and cook, stirring, for 3-4 minutes or until soft. Add the sumac, cumin, ground coriander, turmeric and cinnamon and cook, stirring, for 1 minute or until aromatic. Set aside for 5 minutes to cool.
  2. Line a baking tray with non-stick baking paper. Combine onion mixture, pork mince, dates, pine nuts and chopped fresh coriander in large bowl. Season with salt and pepper. Divide pork mixture into 36 even portions. Use your hands to roll each portion into an oval shape. Thread meatballs evenly among skewers. Place on prepared tray. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.
  3. Preheat a barbecue grill or chargrill pan on high. Cook the skewers on preheated grill, turning occasionally, for 5-7 minutes or until brown and cooked through. Transfer to a plate and cover with foil to keep warm.
  4. Combine chickpeas, cherry tomatoes, grape tomatoes and coriander leaves in a bowl. Drizzle with lemon juice and the remaining oil and gently toss to combine. Taste and season with salt and pepper.
  5. Divide chickpea salad among serving plates. Top with koftas and a dollop of yoghurt. Sprinkle with sumac and serve immediately with lemon wedges.