Asian Pork Meatballs

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

I'm going to share with you another Pinch of Nom recipe from their Everyday Light recipe book.

Ever since making meatballs from scratch a few years ago, I've never bought them in since. So when I came across this meatballs recipe, I knew I wanted to give it a try.

This recipe can be found in the Quick Meals section.

Let's get cooking!

Ingredients:

Meatballs:

500g 5%-fat pork mince

1 courgette, peeled and grated

1 carrot, peeled and grated

4 spring onions, trimmed and finely chopped

1 medium egg, beaten

1 tbsp garlic granules

1 tsp onion granules

1/2 tsp Chinese 5-spice

1 pork stock cube

sunflower oil

4 tbsp soy sauce

2 tsp Worcestershire sauce

1 tsp lime juice

sea salt& ground black pepper

Char Siu Ketchup:

250g passata

1 tbsp tomato puree

2 tbsp dark soy sauce

2 tsp Worcestershire sauce

1 tsp lime juice

1 tsp garlic granules

1 tsp granulated sweetener

1/2 tsp Chinese 5-spice

Start by pre-heating the oven to 220C/200C Fan/Gas Mark 7.

Put the pork mince, courgette, carrot and spring onions into a large bowl.

Add the egg, garlic granules, onion granules and Chinese 5-spice and crumble in the pork stock cube.

Mix well with clean hands until combined, then shape the pork mix into meatballs. The mixture will make about 16-20 x 2cm balls.

Add a little oil to a large frying pan and place over a medium heat. Cook the meatballs in batches. Once heated, carefully place half of the meatballs in the frying pan. Fry for 5 minutes before gently turning them and frying for a further 5 minutes..

Try not to touch the meatballs for the first 5 minutes of cooking as they will be fragile and will break apart.

When both batches are cooked place them into a roasting dish and pour over the soy sauce, Worcestershire sauce and lime juice an season with a little salt and pepper.

Place the roasting dish in the oven and cook for a further 10 minutes.

While the meatballs cook in the oven, add passata, tomato puree, dark soy sauce, Worcestershire sauce, lime juice, garlic granules, granulated sweetener and Chinese 5-spice to a small saucepan. Season with salt and pepper and simmer over a medium-low heat for 10 miunutes.

Once everything is cooked, you can serve it all together or have the Char Siu ketchup as a dip with either a mixed side salad, spaghetti or an Asian twist with egg noodles.

You can also make it all in advance, allow to cool and freeze both the ketchup and meatballs separately.

This recipe serves 4, so it was perfect for me an Skye to have as a meal, while leaving me some extra to have for lunch at work.

The flavours were amazing, definitely had an Asian kick.

They were really easy to make and I'd happily make them again, even Skye seemed to be a fan of this dish.

If you're interested in any of Pinch of Nom's recipe's then you can buy the recipe books in all major supermarkets as well as online retailers Waterstones and Amazon.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye