Pan Sticky Asian MeatBalls Recipe

For the meatballs:

• 750g pork mince
• 6 spring onions, finely sliced
• 3 garlic cloves, finely minced
• 1 tbsp dark soy sauce
• 1 tsp white pepper
• 1 tsp 5 spice powder
• Sunflower oil, for frying
• For the greens:
• 2 baby bok choy, sliced roughly in quarters
• 8 spring onions, sliced in 1 inch pieces on the diagonal
• 200g sugar snap peas

For the sauce:

• 100ml of low sodium soy sauce
• 100ml of rice wine
• 3 tbsp sesame oil
• 1 tsp cornflour
• 1 tsp white pepper
• 1 tbsp sriracha sauce
• 3 garlic cloves, finely minced
• 1 thumb sized piece of ginger, finely minced
• 3 tbsp dark brown sugar

To serve:

• Sesame seeds
• Coriander leaves, picked
• Basmati rice, cooked

INSTRUCTIONS

1. Whisk together all the ingredients for the sauce in a bowl and set aside.
2. Place all the ingredients for the meatballs in a bowl and thoroughly combine. Take small pieces of the meat mix and roll into meatballs and set aside on a plate.
3. Place a large high sided pan over a medium high heat and add 1-2 tbsp of sunflower oil. Fry the meatballs until browned on all sides (do this in 2 batches if the meatballs don’t all fit at once). As soon as the meatballs are browned, add the sauce to the pan and continue to cook for 3-5 minutes until the liquid is reduced and starting to become sticky. Stir regularly to coat the meat balls.
4. Add the bok choy, spring onions and sugar snap peas to the pan and toss gently to coat in the sauce. Cover with a lid and cook for a further 3-4 minutes until the veggies are just tender, be sure not to over cook them or they will just turn soggy.
5. Serve the whole pan straight to the table, sprinkle with sesame seeds, coriander leaves and bowls of rice.