Pork meatballs with tomato sauce
3 individual, sliced
Raw pork mince
500 g, extra lean
Canned water chestnut, rinsed, drained
50 g, finely chopped
2 tbs, finely chopped
3 medium, chopped
White wine vinegar
Rice, jasmine, boiled
1 bunch(es), steamed
- 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.
- 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.
- 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.
- Spoon steamed rice and sauce into serving bowls. Add meatballs and sprinkle over remaining green shallots. Serve with steamed bok choy.