Asian Pork Meatball Tacos
with Creamy Slaw & Sweet Chilli Glaze
Meatballs are seriously good in tacos – they fill them up nicely and make delicious mouthfuls of juicy flavour. Add a creamy slaw, crisp snow peas and crunchy shallots and prepare to be rapt, in more ways than one!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
sweet chilli sauce
(Contains Gluten, Wheat;)
mini flour tortillas
(Contains Gluten, Soy; May be present: Milk, Soy. )
Not included in your delivery
(Contains Gluten, Soy;)
Finely grate the ginger and garlic. Trim and thinly slice the snow peas lengthways. In a small bowl, combine the sweet chilli sauce with 1/2 the soy sauce.
In a medium bowl, combine the pork mince, ginger, garlic, egg, fine breadcrumbs and the remaining soy sauce. Using damp hands, take 1 tbs of the mixture and shape into a ball. Set aside on a plate and repeat with the remaining mixture. You should get about 5-6 meatballs per person.
In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Cook the pork meatballs, turning, until browned and cooked through, 10-12 minutes (cook in batches if your pan is getting crowded). Add the sweet chilli soy mixture. Toss to coat.
While the meatballs are cooking, combine the garlic aioli with a splash of water in a large bowl. Season with salt and pepper. Add the slaw mix and toss to coat.
Heat the mini flour tortillas in a sandwich press or microwave for 10 second bursts, or until warmed through.
Roughly chop the coriander. Bring everything to the table to serve. Build your tacos by adding some creamy slaw, snow peas and the pork meatballs to each tortilla. Spoon over any sauce left in the pan and garnish with the coriander and crispy shallots.