Ingredients

• 1 slice firm white bread
• 2 tbsps milk or water
• 500g pork or beef mince
• 5 spring onions, thinly sliced
• 50g chopped fresh mint or 1 tablespoon dried mint
• 50g fresh cilantro or parsley
• 5 tsps ground ginger, divided
• 3/4 tspn salt, divided
• 2 tbsps vegetable oil

Method

1. Crumble the bread. In a medium bowl, stir together bread and milk. Let stand until moistened, about 2 minutes. Add pork, green onions, mint, cilantro, 3/4 teaspoon ginger and 1/2 teaspoon salt; mix until just combined. Shape mixture into 20 meatballs. 
2. In a 10-inch skillet, heat oil over medium heat. Add meatballs; cook for 5 minutes, turning as they brown. Add 1/3 cup jam, 2 teaspoons vinegar and 1/2 teaspoon red pepper flakes to skillet; cook, shaking pan, until meatballs are cooked through and glazed, about 4 minutes. 
3. For dipping sauce, in a small bowl, stir together remaining jam, vinegar, red pepper flakes, salt and remaining ginger. Place the meatballs on a platter and serve with dipping sauce.

Cocktail Meatballs
For a crowd-pleasing party (luau) appetizer or picnic snack, make mini Polynesian meatballs. Double or triple recipe as needed, shape the meat mixture into one-inch balls, and cook as directed.