Prep 30 mins
Cook 30 mins
The guacamole can be chilled for up to an hour before you want it.
for the meatballs
- 2 1⁄2 lbs organic ground pork
- 1 red chile, finely chopped with its seeds
- 1 tablespoon grated gingerroot
- 1 tablespoon flat leaf parsley, chopped
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon fresh thyme, chopped
- 1 tablespoon Dijon mustard
- 1 lemon, zest of, grated
for the guacamole
- 3 ripe organic avocados
- 3 limes, juice of
- 1 chile, finely chopped, with its seeds
- sea salt
- 1 cup fresh cilantro leaves, chopped
- Make the meatballs: Throw everything into a large bowl and mix together well with your fingers.
- 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, 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: 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.
- Lob spoons of the guacamole onto the pork meatballs hot from the griddle. 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.