Sweet Chili and Coriander Meat Balls with Pink Peppercorn sauce

Pink peppercorn originated in Peru and refers to the spice made from dried berries of the shrub Schinus molle. The corns have a thin, fragile skin that can easily be rubbed off and their delicate fruitiness can be a surprise. These spicy berries possess a peppery bite like black pepper.

Ingredients Serve 4

500 g premium grade mince meat

1 cup breadcrumbs (120g)

1 egg (50g)

2 tbls sweet chili sauce

½ finely chopped onion (75 g)

½ tsp salt

½ tsp ground coriander

4 stems of finely chopped coriander (30 g)

2 tbls olive oil

Method

Preheat oven to 160ºC. Place all ingredients in a large mixing bowl and combine well. Divide mixture into round balls of approx. 35 g. and place in a greased baking tray. Bake in the oven for approx. 20 minutes. And place in a serving bowl.

Ingredients for Pink Peppercorn Sauce

2 tbls olive oil (20 g)

1 tbls pink peppercorn

½ cup of Shiraz

1 tsp ground white pepper

½ tsp salt

600 ml fresh cream

Method

Heat oil in a saucepan, crush pink peppercorn in a mortar and pestle, sauté for approx 3 minutes. Add red wine, white pepper and salt and bring to the boil. Add fresh cream and return to the boil. Simmer for 10 minutes before pouring over the meatballs. Serve with lemon, coriander and parsley braised potatoes.

Note: For a hotter flavour use additional pink peppercorns. Pink peppercorns are very useful in some curry dishes and their fruitiness works well with aromatic galangal, garlic, turmeric, ginger and lemongrass. A strong compliment to chilli as the heat remains in the back of the mouth.