Spicy Pork and California Prune Meatball Ragu
Courtesy of California Prune Board
Ingredients
Meatballs
½ lb (250g) Ground pork or sausage meat
½ cup (100g) California Prunes, chopped
1 tsp. (5 mL) Ground cumin
1 tsp. (5 mL) Ground coriander
1 handful Coriander (stalks included)
Sauce
1 Tbsp. (15 mL) Olive oil
1 Onion, peeled, finely chopped
2 Cloves garlic, minced
1 Red pepper, chopped
½ tsp. (2.5 mL) Salt
1 Dried red chili
1 Tbsp. (15 mL) Smoked paprika
1 can (540 mL) Diced tomatoes
½ cup (125 mL) Red wine
1 Handful of chopped parsley
¼ cup (50g) Roasted almonds, chopped
Further informations
Servings: Makes 4 servings
Directions
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1
Place ground pork or sausage into a medium sized mixing bowl. Add prunes, spices and fresh coriander.
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2
Mix together and shape into small meatballs, with wet hands. Place meatballs onto a plate keep cool in fridge.
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3
To make the sauce place oil, onion, garlic and red pepper into a large fry pan. Add salt, whole chili and paprika. Cook for 10 mins. Add canned tomatoes and wine, simmer for 20 mins.
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4
Stir sauce. Add in raw meatballs. Lower heat to simmer, cover and cook for 10 minutes until meatballs are cooked through.
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5
Plate and sprinkle with chopped parsley and almonds.
