Spicy Shrimp and Pork Meatballs with Rujak Sauce

Total Time:
30 min
20 min
10 min

4 servings

  • Meatballs:
  • 1/2 pound shrimp, peeled and deveined
  • 4 green onions, diced
  • 1 (2-inch) finger fresh ginger, finely chopped
  • 2 cloves garlic, crushed
  • 1 to 2 serrano peppers, seeded and chopped
  • 1 pound ground pork
  • 1 egg
  • 3 tablespoons tamari sauce
  • 1/4 cup chopped fresh cilantro leaves
  • 1 lime, zested and juiced
  • 1/4 cup peanut oil
  • Sauce:
  • 1 mango, peeled and flesh chopped
  • 1 star fruit, chopped
  • 1 Asian pear, seeds removed and chopped
  • 3 tablespoons palm sugar or piloncillo (Mexican brown sugar)
  • 1/4 cup tamarind juice, or 2 tablespoons tamarind paste dissolved in 1/4 cup water
  • 1/2 teaspoon red pepper flakes
  • Rujak is a spicy mixed fruit salad found throughout Indonesia. Here I puree it to make a sweet and spicy sauce for meatballs.

  • For the meatballs: Add the shrimp, onions, ginger, garlic, peppers and pork to a large mixing bowl. Stir in the egg, tamari, cilantro, lime zest and juice and mix together until well combined. Form the mixture into balls using a disher (scoop). Heat the oil to a large nonstick skillet over medium-high heat. Fry the balls until a good crust forms, before turning, about 2 minutes.

  • For the sauce: Add all of the fruit to a food processor and quickly pulse. Add the sugar, tamarind and red pepper flakes and puree until the mixture becomes a thick sauce.

  • Put a little of the sauce into a serving bowl and top with the meatballs. Serve with bowls of sauce on the side, and a container of toothpicks.

  • Cook's Note: Can't find star fruit? Substitute a can of drained pineapple pieces.

  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs cannot make representation as to the results.

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