Paua & Pork Meatballs With Garlic Aioli



Serves: 10 

Prep time: 20 minutes 

Cook time: 15 minutes 



200g minced paua (available from Real Fresh) 

400g pork mince 

1 ½  cups panko or bread crumbs 

2 cloves garlic, minced 

1 teaspoon minced ginger 

3 spring onions, minced 

1 teaspoon brown sugar 

2 tablespoons sweet chilli sauce 

¼ cup chopped fresh parsley 

Salt and freshly ground black pepper 

½ cup flour or rice flour 

2 tablespoons sesame oil 

330g Real Fresh Garlic Aioli 

To garnish, fresh herbs and lemon wedges 

 Allow the frozen minced paua to thaw in a cold environment, like fridge or chilly bin. 



In a large bowl, add the thawed minced paua to the pork mince, breadcrumbs, garlic, ginger and spring onion. 

 Using hands or a spoon, combine together well. Add the sugar, sweet chilli sauce, parsley and season well with salt and freshly ground black pepper. Make sure mix has combined well. 

 Roll out balls of the mixture into about the size of a walnut, and roll in flour or extra crumbs to coat the outsides. Allow to chill for 20 minutes before cooking. 

 When ready to cook, heat a heavy bottomed frying pan or BBQ grill plate on a medium heat.  Cook 5-6 meatballs at a time, turning to brown all sides, cooking for about 8-10 minutes in total.  

 Remove to a tray lined with absorbent kitchen paper, and keep warm while cooking the remaining balls.  

 Serve warm with Real Fresh Garlic Aioli and plenty of lemon wedges. 


              Serve on warm noodles or pasta with a tomato sauce; 
              Wrap mix in wonton wrappers and cook like pot stickers.