Sticky Chinese Glazed Pork Meatballs
for adults: add spicy Szechuan sauceCalories
:
646 kcalProtein
:
40.4g proteinTotal
:
25 minutesDifficulty
:
EasyProtein Rich
Family Friendly
Calorie Smart
Quick
Allergens:
- Cereals containing gluten
- Wheat
- Soya
Sweet and savoury with a subtle hint of warming heat and a rich, glossy finish, these meatballs are succulent and lightly spiced for a meal that's familiar as well as exciting.
Ingredients
Serving amount
240 grams
Irish Pork Mince
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
150 grams
Jasmine Rice
250 grams
Broccoli
1 unit(s)
Pak Choi
1 sachet(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
1 sachet(s)
Sweet Chilli Sauce
75 grams
Szechuan Paste
(Contains: Soya)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2704 kJ
Energy (kcal)646 kcal
Fat16.6 g
of which saturates5.4 g
Carbohydrate90.3 g
of which sugars14.1 g
Dietary Fiber7.6 g
Protein40.4 g
Salt6.9 g
Trans Fat0.9 g
Potassium654.1 mg
Calcium87.7 mg
Iron1.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Cooking Steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7. Pour 300ml cold salted water (per 2P) into a pot.
- Rinse the rice to remove excess starch, add to the pot and bring to the boil.
- Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins. Remove the pot from the heat and keep covered until ready to serve.
- Trim the pak choi and thinly slice widthways. Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- On a lined baking tray, toss with salt, pepper and a drizzle of oil. Roast on the top shelf until crispy and slightly charred, 10-15 mins.
2
- In a large bowl, combine the breadcrumbs, 2 tbsp water (per 2P) and ¼ tsp salt (per 2P), then add the mince.
- Season with pepper and mix together by hand.
- Roll into evenly-sized balls, 3-4 per person. IMPORTANT: Wash hands and equipment after handling raw mince.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Once the oil is hot, add the meatballs and fry until browned all over and cooked through, 10-12 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
- When meatballs have finished cooking, add sweet chilli sauce and soy sauce to the pan. Toss to combine.
- Cook until sauce is thickened and meatballs are coated, 1-2 mins.
4
- Divide the rice between bowls and top with meatballs and sauce.
- Add roasted veg alongside.
- Drizzle the Szechuan sauce over the adult portions.
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