Crumbed pork koftas with mash

Crumbed pork koftas with mash

Serves: 4  |  Preparation time: 15 mins  |  Cooking time: 15 mins


  • 1kg Tasman pork mince
  • 1 ½ cups dry bread crumbs
  • 4 tbsp BBQ sauce
  • 2 tbsp BBQ seasoning
  • 1 egg
  • 1 red onion, cut into large squares
  • 1 red capsicum, cut into squares
  • Oil to brush
  • Soaked wooden skewers

To serve:

  • 2 cups mashed potato
  • BBQ sauce
  • Salad


  1. Combine pork mince, breadcrumbs, BBQ sauce, seasoning & egg in a large bowl and mix to combine.
  2. Divide the pork mixture into around 24 even portions and roll into small oval shapes.
  3. Thread each skewer, starting with pork, then thread alternatively with onion and capsicum. Each skewer should have two to three pork balls to make 12 skewers.
  4. Brush each skewer with a little oil and cook on a pre-heated griddle pan or BBQ plate over a medium heat 6-8 minutes each side, turning frequently.
  5. Serve pork meatball skewers on a bed of mash drizzled with a little BBQ sauce and serve with a little salad on the side.

Note: these meatball skewers are delicious served anytime and can be frozen for up to 6 months. Thaw in the refrigerator. Skewers can be prepared in miniature and served as finger food with your favourite dipping sauce.

Recipe kindly provided by Australian Pork

Results may vary.