If you want to mix up the usual meat and vegetables meals, then a recipe like this is for you. A dish that is full of Asian-style flavours and really easy to make if you’re leading a busy lifestyle.
One of the good things about this recipe is that you can prepare the meatballs in bulk and freeze them. Get them out 12 hours before you’re cooking them and they will be ready in about 20 minutes! If you’re not feeling that, you can simply cook extra and take some for your lunch the next day!
My first inspiration for this recipe was from the Pinch of Nom book, which is great for some simple and easy recipes. I made some changes to suit my likes/tastes/goals etc and thought I would share.
Ingredients (Makes 10 Meatballs – 3 meatballs = ~250 calories)
- 500g of 5% Pork Mince (you can use Beef or Turkey Mince to suit your taste).
- 2x Medium Carrots.
- 1x Medium Red Onion.
- 1 tsp of Chinese 5 Spice.
- Squeeze of Ginger Paste.
- Squeeze of Garlic Paste.
- Salt and Pepper to Taste.
For the Stir-Fry (~300 calories)
- 1x Stir-Fry Veg Pack (of your choice).
- Ready to Wok Medium Noodles (150g per person – see link below).
- 2x tsp of Soy Sauce.
- Juice of a Lime.
Link for the Noodles – https://www.tesco.com/groceries/en-GB/products/250322524
Method
- Grate the Onion and the Carrot.
- Get the Mince in a bowl and mix in the Onion and Carrot, with the herbs and spices.
- Separate the mince into 10 equal balls (roughly 50g each).
- Pre-heat the oven ready at 200 degrees.
- Pre-heat a pan and spray with some light spray or use the oil of your choice.
- Sear the meatballs in the pan, leaving them for a couple of minutes each side (once they are in try not to move them too much as they will break. Allow the side to sear for a minute or two then use tongues to gently pick up and flip).
- Once they are seared, put them on a baking tray and put them in the oven for around 15-20 minutes, or until they have reached 70-75 degrees internal temperature.
- Once the meatballs are in and with a couple of minutes to go, turn your attention to the stir-fry. Heat up the pan and put the stir-fry mix in and allow to soften for 2 mins.
- Once this has been done, put the noodles in, add in some Soy Sauce, some more Garlic and Ginger, then cook for 2-3 minutes.
- Once the meatballs are done, plate up and squeeze the juice of the lime over for a zesty finish.
- Top with a splash of Hoisin Sauce for the finish.
Easy as that! Like I said this is my modified version of a recipe I found and since I have made different versions, such as Mediterranean-style Beef Meatballs.
This would work really well with an Asian-style Slaw, especially with the summer months coming up (hopefully). I’ll have a go and get one posted!
As always, let me know what you think.
Jim
@jims.food.hacks
Jim's Food Hacks 