Spiced Pork Meatballs with Guacamole

Spiced Pork Meatballs with Guacamole

This is a brilliant stand-in-the-kitchen-and-eat dish which you can prepare in advance, cook in front of your friends, and serve straight from the pan with drinks. You raise the temperature with the spice then cool it with the guacamole, all in one mouthful. The guacamole can be chilled for up to an hour before you want to use it, so all you need to do is spoon it over the meatballs or scoop it into a serving side dish.–Tamasin Day-Lewis

LC Occasions Note

There are all sorts of occasions for pork meatballs with guacamole. And all different manners in which to serve them. If your occasion needs something to nibble, go for the meatballs. If your occasion requires a more substantial something to tide folks over, rely on the pork burger variation just beneath the recipe.

Spiced Pork Meatballs with Guacamole

  • Quick Glance
  • 40 M
  • 1 H, 40 M
  • Serves 8 to 10
Print RecipeBuy the Good Tempered Food cookbook

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  • For the meatballs
  • 2 1/2 pounds ground organic pork, fatty enough to stop the meatballs from drying out during the cooking
  • Sea salt, to taste
  • 1 red chili, finely chopped with its seeds
  • 1 tablespoon grated ginger
  • 1 tablespoon finely chopped flat-leaf parsley leaves
  • 1 tablespoon finely chopped cilantro leaves
  • 1 teaspoon finely chopped thyme leaves
  • 1 tablespoon Dijon mustard
  • Zest of a lemon, grated
  • For the guacamole
  • 3 ripe organic avocados
  • Juice of 3 limes
  • 1 chili, finely chopped, with its seeds
  • Sea salt
  • A handful cilantro leaves, chopped


  • Make the meatballs
  • 1. Throw everything into a large bowl and mix together well with your fingers, making sure you don’t rub your eyes afterward; chili is lethal. Form into small balls, the size of walnuts. At this point, you can refrigerate the meat for an hour or two until you need it. Remember, if you cover the meatballs and put them in the refrigerator, don’t cook them until they come back to room temperature.
  • 2. I cook mine on a griddle with no fat — there is enough in the meatballs — until crusted and crisped all over and cooked through to the stage where no pink juices flow out of the meat when you test it with a skewer.
  • Make the guacamole
  • 3. Mash the avocados on a plate with a fork until they are smooth, but with the odd lump for texture. Stir in the lime juice, chilies, and salt. Scrape into a bowl, cover, and chill for an hour. Stir in the cilantro, taste, and adjust the seasoning and citrus to taste.
  • 4. Lob spoons of the guacamole onto the pork meatballs hot from the griddle or pass the guacamole on the side. If you want to eat this as a main course, you can make the pork balls into large, flat burgers, broil them in the same way, top them with guacamole, and put them over and under a good floury bun or tortilla.

Tuxedo Variation


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