With hints of zingy ginger in the gorgeous sweet chilli glaze, these juicy meatballs are seriously good in tacos. Add a creamy slaw, sweet and crunchy snow peas and a sprinkle of crispy shallots and prepare to get rapt!
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
mini flour tortillas(ContainsGluten, SoyMay be present Milk, Soy)
soy sauce(ContainsGluten, Soy)
Finely chop garlic. Thinly slice celery. In a small bowl, combine sweet chilli sauce and 1/2 the soy sauce.
In a medium bowl, combine pork mince, ginger paste, garlic, egg, fine breadcrumbs and remaining soy sauce. Using damp hands, roll heaped spoonfulls of the mixture into small meatballs. Transfer to a plate. You should get 5-6 meatballs per person.
In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if pan is getting crowded). Remove pan from heat, then add sweet chilli-soy mixture, gently turning meatballs to coat.
While meatballs are cooking, combine garlic aioli and a splash of water in a medium bowl. Season with salt and pepper. Add slaw mix and toss to coat.
When meatballs are ready, microwave the tortillas on a plate, for 10 second bursts, or until warmed through.
Build your tacos by adding some slaw mix, snow peas and pork meatballs to each tortilla. Spoon over any excess sauce from the pan. Serve sprinkled with crispy shallots.