Roll up these tasty meatballs for an Asian-style dinner with a difference!
Ingredients
- 500g pork mince
- 4 shallots, ends trimmed, thinly sliced
- 5 water chestnuts, finely chopped
- 1 garlic clove, crushed
- 1/4 cup chopped fresh coriander leaves
- 3 teaspoons soy sauce
- 3 teaspoons oyster sauce
- 1 teaspoon sesame oil
- 1 egg, lightly whisked
- 40g (1/4 cup) plain flour
- 2 teaspoons peanut oil
- Steamed white rice, to serve
- Steamed Asian greens, to serve
Sauce
- 250ml (1 cup) Massel chicken style liquid stock
- 3 teaspoons soy sauce
- 3 teaspoons oyster sauce
- 2 teaspoons cornflour
Method
- Step 1Combine the mince, shallot, water chestnut, garlic, coriander, soy sauce, oyster sauce, sesame oil and egg in a bowl. Roll 1 tablespoonful of the mixture into a ball. Transfer to a plate. Repeat with the remaining mixture.
- Step 2Place the flour on a plate. Season with pepper. Roll meatballs in the flour to coat.
- Step 3Preheat oven to 180°C. Heat half the peanut oil in a large frying pan over medium-high heat. Add half the meatballs. Cook for 4 minutes or until just browned. Transfer to a 2L (8-cup) capacity baking dish. Repeat with remaining peanut oil and meatballs, reheating the pan between batches.
- Step 4To make the sauce, combine the stock, soy sauce, oyster sauce and cornflour in a small microwave-safe bowl. Heat in microwave on High/800watts/100%, stirring halfway through cooking, for 1 minute.
- Step 5Pour the sauce over the meatballs. Cover and bake in oven for 30 minutes or until the meatballs are cooked through.
- Step 6Divide rice and greens among serving bowls. Top with the meatballs and sauce to serve.
- High protein
- Low carb
- Low kilojoule
- Low sugar
Nutrition
1356 kj
Energy
17g
Fat Total
5g
Saturated Fat
1g
Fibre
30g
Protein
122mg
Cholesterol
1238.31mg
Sodium
2g
Carbs (sugar)
12g
Carbs (total)
All nutrition values are per serve
- Author: Reader recipe
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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