Sticky pork meatballs with a garlic, honey chilli sauce
Serves 2 - 3
Ingredients
½ cup rice
Meatballs:
500g pork mince
2 tbsp fresh ginger – finely grated
2 spring onions – finely diced
½ cup coriander – finely diced
1 large garlic clove – minced
1 tbsp peanut butter
1 tsp sesame oil
1 egg
Sticky garlic chilli sauce:
2 tbsp rice wine vinegar
2 tbsp honey
3 tbsp sesame oil
2 tbsp chilli garlic paste (sambal)
1 tbsp ginger – finely grated
4 large garlic cloves – diced
1 spring onion – thinly sliced
1 tsp cornflour
1 head of broccoli – chopped into small florets
1 cup peas
1 avocado – diced
Instructions
Preheat the oven to 180 fan bake.
Get the rice cooking as per the packet instructions.
Mix together the meatball ingredients in a bowl. Season with salt and pepper. Roll the mixture into 15 balls. Set aside on a lined baking tray.
Heat a saucepan with boiling water.
Mix the honey, sesame oil, chilli sambal and rice vinegar together in a bowl. Set aside.
Brown the meatballs in a hot pan and quickly transfer back to the baking dish, bake for 8 minutes or until cooked.
In a non-stick pan, fry the garlic and ginger in a splash of oil until it starts to soften. Turn the heat to low & add the honey chilli mix. Stir in the cornflour and let is bubble away until the sauce thickens then turn off the heat. Stir through the spring onions.
Add the broccoli to the boiling water and cook for 1.5 mins, then add the peas and cook for a further minute. Drain and stir these through the cooked rice. Stir well. (add a knob of butter to this if you like)
Divide the rice/broccoli mix up between the plates, top with the meatballs and then drizzle the sauce over the top. Add the avocado chunks onto the plates and ENJOY!
