Cook time: 20-minutes
If you’re looking for a speedy mid-week meal that the whole family will demolish, this sticky meatball dish with soba noodles is just the thing.
- 500g lean pork mince
- 2 tb olive oil
- 2 clove garlic, minced
- 2 tsp ginger, freshly grated
- ½ cup panko bread crumbs
- 1 spring onion, finely chopped
- 1 egg, lightly beaten
- 2 tb barbeque sauce
- Pinch of salt
- Soba noodles, cooked as per packet instructions
- QE Stir-fry pack, 1 packet
- 1 tb salt-reduced soy sauce
- 4 tb honey
- ½ lemon freshly squeezed
- Sesame seeds
- Carrot strips
Step 1: To make the sticky sauce, add all the sauce ingredients in a small mixing bowl and whisk until well combined. Set aside.
Step2: To make the meatballs, add the meatball ingredients into a mixing bowl and mix with your hands until well combined.
Step 3: Roll tablespoonfuls of the mixture into balls and transfer onto a plate.
Step 4: Heat a large non-stick frying pan over medium heat. Heat one tablespoon of oil and cook the meatballs for 6–8 minutes or until browned. Remove the balls from the pan and set aside.
Step 5: In the same fry-pan, gently pour the sticky sauce and turn down the heat to low and bring to a gentle simmer, constantly stirring until sauce becomes thick and sticky.
Step 6: Add the balls back to the pan, gently mixing until all balls are coated with the sauce. Remove the meatballs and set aside.
Step 7: In the same pan, add the remaining oil and add the QE stir-fry pack to the remaining sticky sauce and stir fry the vegetables on medium-high heat until tender and coated in sauce.
Step 8: Serve meatballs with mixed vegetables, cooked soba noodles or rice and garnish with sesame sprinkles, carrot strips and coriander.
Per serve: 2317 kJ; 33g protein; 50g carbs (20g sugar); 23g fat (7.5g sat fat); 5g fibre, 333mg sodium.
- Date June 10, 2021
- Tags What's NEW, Winter