Anne Thorp's Kai Ora - Fresh, healthy food made with aroha

Green chilli pork balls on salami pasta

Pork mince balls a la Asia-Pacific cuisine. Plenty of green chillies served on Italian black truffle salami pasta.

Serves 2


500g pork mince

1 chopped spring onion

3-4 chopped fresh green chillies

2 tablespoon grated ginger

2 cloves chopped garlic

3/4 cup chopped Italian parsley

Olive oil

Sesame oil

Extra virgin olive oil

Seasoning to taste



Handful of pasta (enough for 2)

2 cloves chopped garlic

About 60 grams of sliced salami (I used black truffle salami from Farro Fresh, yum!)



Sliced chilli

Fresh basil



Combine meatball ingredients and make into ten balls. (Use flour to cover each ball if you want - I didn't!)

In a medium pan combine olive oil and a splash of sesasme oil; cook the meatballs for 10 - 12 mins until browned and cooked through. Set aside. 

Cook the pasta in boiling salted water til al dente. Drain.

In a frying pan with olive oil, cook the chopped garlic and salami slices til the garlic's soft. Add salt and pepper to taste, and combine with the pasta. 

Put pasta on plates; place meatballs on top. If preferred, spoon a delicious relish of your choice onto each meatball.

Garnish with sliced chilli, basil and tomato. 

Serve with a glass of cheeky Fresh rose!

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