Hoisin Glazed Meatballs
with Snow Peas
- Sesame
- Soy
- Gluten
- Wheat
- May contain traces of allergens
- Soy
- Gluten
- Wheat
Ingredients
3
Garlic
2
Spring Onion
1 packet
Pea Pods
500 g
Pork Mince
2 packet
Sweet Chilli Sauce
1
Capsicum
1 packet
Hoisin Sauce
(Contains: Sesame, Soy)
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat May be present: Soy.)
1 packet
Basmati Rice
(May be present: Soy, Gluten, Wheat.)
2
Carrot
1 sachet
Black Sesame Seeds
Cooking Steps
In a medium saucepan, add the water (for the rice) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered for another 10 minutes, or until the rice is tender and the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the spring onion. Finely chop the garlic (or use a garlic press). Trim the snow peas and slice in half. Cut the carrot (unpeeled) into half-moons. Cut the red capsicum into 1 cm pieces. In a small bowl, combine the hoisin sauce, sweet chilli sauce, soy sauce and 1/2 the water (for the sauce).
In a medium bowl, combine the pork mince, fine breadcrumbs, egg, salt (see ingredients list) and the garlic. Mix well. Take heaped tablespoons of the mixture and form into meatballs and set aside on a plate. TIP: Wet your hands to stop the mixture sticking. You should get 4-5 meatballs per serve.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the snow peas, carrot and capsicum and cook for 3-4 minutes or until just tender. Season with salt and pepper and transfer to a medium bowl. Cover to keep warm.
Return the frying pan to a medium-high heat with a good drizzle more olive oil. Add the pork meatballs and cook for 8-10 minutes, turning regularly or until browned and cooked through. Reduce the heat to low, then pour in the hoisin sauce mixture, turn the meatballs to coat in the glaze. Remove the meatballs to a plate, then add the remaining water to the pan and cook, stirring for 1 minute, or until just combined.
Divide the hoisin glazed meatballs, basmati rice and the vegetables between plates. Pour over any extra sauce from the pan over the meatballs if desired. Sprinkle with the black sesame seeds (see ingredients list). Garnish the adults portions with the reserved spring onion.
