Asian Pork Meatballs


Our fruit and veggies need a little wash before you use them! Make sure you’ve got a Fine Grater (or Garlic Press), Coarse Grater, some Clingfilm, a Colander, Mixing Bowl and Frying Pan. Now, let’s get cooking!

TIME   30 Minutes
Difficulty   EASY


686 Calories, 27 Fat, 5 Saturates, 36 Protein, 76 Carbs, 28 Sugars, 5.73 Salt, 0 Fibre

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Spring Onion, sliced 3
Ginger, grated 1 piece
Garlic Clove, grated 1
Lime 1
Carrot, grated 1
Coriander, chopped 1 small bunch
Rice Noodles ½ pack
Pork Mince 250g
Soy Sauce 11) 3 tbsp
Panko Breadcrumbs 13) 15g
Mangetout 1 pack
Ketjap Manis 11) 13) 3 tbsp
Salted Peanuts 1) 25g


Remove the root from the spring onion and thinly slice. Peel and finely grate the ginger and garlic (or use a garlic press). Zest the lime and cut in half. Remove the ends from the carrot (no need to peel!) and coarsely grate. Roughly chop the coriander (stalks and all). Boil your kettle.

SOAK THE NOODLES Put the rice noodles in a bowl. Pour enough boiling water over the noodles to completely submerge them, then cover with clingfilm or a plate. Leave to the side for 8-10 mins before draining in a colander. tTIP: Check the noodles are soft enough to eat before draining. If not, just leave them in the hot water for 2 mins longer. Once drained, rinse under a cold tap, put back into the bowl and cover with cold water.

MAKE THE MEATBALLS Pop the pork mince into a mixing bowl and add half the spring onion, half the ginger, half the garlic and all the lime zest. Add a quarter of the soy sauce, all the panko breadcrumbs and mix well to combine. Shape the mixture into four meatballs per person. iIMPORTANT: Remember to wash your hands and equipment after handling raw meat!

FRY THE MEATBALLS Heat a drizzle of oil in a large frying pan on medium-high heat. Add the meatballs and fry until browned all over, turning occasionally, 8-10 mins. Once the meatballs are browned, add the remaining spring onion, ginger and garlic along with the mangetout and carrot, then stir-fry everything for 1 minute. IMPORTANT: The meatballs are cooked when they are no longer pink in the middle.

TOSS TOGETHER Drain the noodles. Add the ketjap manis and remaining soy sauce to the meatballs in the pan, stir and simmer for 2-3 mins, then
tip in the noodles and half the coriander. Squeeze in the juice from half the lime. Toss to combine and heat until the noodles are piping hot, 2-3 mins. Taste and season with black pepper if you feel it needs it.

FINISH AND SERVE Serve the noodles and meatballs in bowls and sprinkle over the rest of the coriander and the peanuts. Serve with a wedge of the remaining lime (for anyone that likes things extra zesty). Enjoy!

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