Sticky Whisky-Chilli Pork Meatballs with Apple Slaw

INGREDIENTS

• 500 g pork mince
• 1 small brown onion, finely grated
• 2 garlic cloves, crushed
• 60 g fresh breadcrumbs
• 1 egg
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil
• 125 ml Alpine Cider Sparkling Apple Juice – Pink Lady
• 2 tablespoons Glenrowan Whisky Fermented Chilli Sauce
• 1 tablespoon brown sugar
• 1 tablespoon tomato sauce
• 1 teaspoon apple cider vinegar
• Quarter of a green cabbage, finely shredded
• 1 large carrot, julienned or coarsely grated
• 1 green apple, cut into matchsticks
• 2 spring onions, thinly sliced
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice
• 2 tablespoons chopped coriander, plus extra to serve
• Steamed rice or warm flatbreads, to serve

METHOD

1. Preheat the oven to 220°C conventional, or 200°C fan-forced. Line a large baking tray with baking paper.
2. Place the pork mince, grated onion, garlic, breadcrumbs, egg and soy sauce in a bowl. Season lightly with pepper and mix until just combined. Roll into 20 even meatballs, about 35 g each.
3. Arrange the meatballs on the prepared tray, toss with the vegetable oil and roast for 15 minutes, turning once, until browned and cooked through.
4. Meanwhile, combine the apple juice, Glenrowan Whisky Fermented Chilli Sauce, brown sugar, tomato sauce and apple cider vinegar in a small saucepan. Bring to a simmer over medium heat and cook for 5–7 minutes, until slightly reduced and glossy.
5. Pour the glaze over the cooked meatballs and return them to the oven for 4–5 minutes, turning once, until sticky and well coated.
6. For the slaw, combine the cabbage, carrot, apple, spring onion, mayonnaise, lime juice and coriander. Toss well and season to taste.
7. Serve the meatballs with the apple slaw and steamed rice or warm flatbreads. Spoon over any extra glaze and scatter with coriander.