[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 16/07/24. See terms.
Photo of Pork meatballs with tomato sauce by WW

Pork meatballs with tomato sauce

Total Time
1 hr 40 min
20 min
20 min
A dash of soy sauce and a sprinkle of coriander transform traditional meat balls into moreish morsels.


Green shallot(s)

3 individual, sliced

Pork mince, raw

500 g, extra lean

Canned water chestnut, rinsed, drained

50 g, finely chopped

Fresh coriander

2 tbs, finely chopped

Sesame oil

2 tsp

Soy sauce

1 tbs

Fish sauce

1 tbs


1 tbs


3 medium, chopped

Fish sauce

2 tbs

White wine vinegar

2 tbs

Caster sugar

2 tbs

Cooked jasmine rice

2 cup(s)

Bok choy

1 bunch(es), steamed


  1. Place two thirds of the green shallots in a large bowl. Add pork mince, water chestnuts, coriander, oil, sauces and cornflour, mixing well to combine. Shape mixture into 16 meatballs, then cover and refrigerate for 1 hour.
  2. Lightly spray a large non-stick frying pan with oil. Heat over medium heat. Cook meatballs for 4–5 minutes or until browned and cooked through.
  3. Lightly spray a large saucepan with oil and heat over medium heat. Add tomatoes, extra fish sauce, vinegar, sugar and ½ cup (125ml) water and cook, stirring, for 15 minutes or until sauce has thickened slightly. It should have a soupy consistency and not be thick like tomato sauce.
  4. Spoon steamed rice and sauce into serving bowls. Add meatballs and sprinkle over remaining green shallots. Serve with steamed bok choy.