Spicy Pork and California Prune Meatball Ragu
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)
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
Servings: Makes 4 servings
Place ground pork or sausage into a medium sized mixing bowl. Add prunes, spices and fresh coriander.
Mix together and shape into small meatballs, with wet hands. Place meatballs onto a plate keep cool in fridge.
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.
Stir sauce. Add in raw meatballs. Lower heat to simmer, cover and cook for 10 minutes until meatballs are cooked through.
Plate and sprinkle with chopped parsley and almonds.