Pork meatballs with tomato sauce
15
Points®
Total time: 1 hr 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
A dash of soy sauce and a sprinkle of coriander transform traditional meat balls into moreish morsels.
Ingredients
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
Cornflour
1 tbs
Tomato(es)
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
Instructions
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.
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