Name: Cashew and Peach Meatballs
Yield: Serves 6
Ingredients: a little oil for frying; 4–5 pinches of cayenne pepper; 1½-2 oz (40–50 g) plain cashew nuts; 1 lb (450 g) pork, minced; 4 oz (100 g) dried peaches; black pepper; 2 tablespoons (2 x 15 ml spoon) sunflower oil; 1 tablespoon (15 ml spoon) lemon juice; 1 tablespoon (15 ml spoon) soy sauce; 2 cloves of garlic, chopped finely; chopped parsley, to garnish; iceberg lettuce leaves; salt

Preparation info

Serves
6

Difficulty
Medium

Appears in

First Impressions

By Josceline Dimbleby

Published 1984

About

I love meatballs and I can never resist experimenting with new variations. These tasty little pork meatballs encase a surprise cashew nut. Served cold with a soy sauce dressing they make an excellent first course to precede a fish or pasta main dish.

Ingredients

1 lb (450 g) pork, minced
4 oz (100

Main course

Method

Put the minced pork in a bowl. Put the dried peaches in another bowl, pour boiling water on them, leave for 5 minutes and then drain. Chop the drained peaches finely, add to the meat with the chopped garlic and season with salt and the cayenne pepper. Mix well. Using wet hands, take small bits of the meat and form into very small balls; flatten them slightly and insert a cashew nut into each. F

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of