Asian Meatballs
Rated 5.0 stars by 1 users
Author:
Laura O'Riley
Sticky, flavour-packed meatballs with a bright Asian slaw on the side, the kind of dinner that looks impressive but takes hardly any effort.
Ingredients
Meatballs
-
800g Pork mince
-
1 tablespoon Sesame oil
-
1Â egg
-
1 teaspoon ginger (grated)
-
1 teaspoon garlic (crushed)
-
1 carrot (grated)
-
1 shoot spring onion (sliced on a diagonal)
-
â  cup breadcrumbs
-
Meatball Sauce
-
½ cup Wok Sauce
-
½ cup Ham Glaze (or swap out for marmalade or apricot jam)
-
2 tbsp rice wine vinegar
-
1 teaspoon sesame oil
Asian Slaw
-
1 handful micro beansprouts (can use any beansprout or micro greens)
-
1Â red chilli
-
1 small handful coriander
-
2Â spring onion stalks
-
1 cup red cabbage (shredded)
-
1 carrot (grated)
To serve
- White rice
-
Tik Tok Trending, to taste
Directions
Grate the ginger, crush the garlic, grate the carrot and mix with all other meatball ingredients. Add as much or as little Man Grind as your tastebuds desire. Form into your preferred size of meatball (I use a tablespoon scoop per meatball).
Cook meatballs in a frying pan with a generous splash of olive oil. Cook (turning to brown all sides) for approximately 15 minutes.
Pop your rice on now, as per packet instructions. Let cook while you complete your final steps for this meal.
In a jug, add + mix all meat ball sauce ingredients. Transfer to the pan with the meatballs and cook until the mixture thickens. If your mixture thickens too much, you can always add in a dash of water.
Simmer on a low heat while you prepare your salad.
Prepare your salad last. You want this to be as fresh as possible.
