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

Get up to 50% off*!

*On Core & Premium 12 month plans only. Offer ends 05/11/2024. See terms.
Sticky hoisin pork meatballs with rice

Sticky hoisin pork meatballs with rice

11
Points®
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Easy

Ingredients

Brown basmati rice

120 g

Honey

½ tsp

Hoisin sauce

cup(s), (85ml)

Rice wine vinegar

1 tbs

Fresh ginger

2 tsp, finely grated

Pork meatballs (WW recipe)

16 individual, thawed

Garlic

1 clove(s), thinly sliced

Pak choy

3 baby, cut into wedges

Snow peas

100 g, trimmed

Fresh red chilli

1 whole, (small), deseeded and finely sliced (optional), to serve

Oil spray

2 x 3 second spray(s)

Instructions

  1. Cook rice following packet instructions. Cover and set aside.
  2. Meanwhile, combine hoisin sauce, vinegar, honey, ¼ cup (60ml) water and half the ginger in a small bowl and set aside. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Add meatballs and cook, stirring, for 5 minutes or until heated through. Stir in the hoisin sauce mixture and bring to a simmer. Simmer, stirring, for 2 minutes or until sauce is sticky and coats meatballs.
  3. Meanwhile, lightly spray a medium non-stick frying pan with oil and heat over medium heat. Stir fry garlic and remaining ginger for 30 seconds, until fragrant. Add pak choy and ¼ cup (60ml) water. Cover and steam for 3 minutes. Add snow peas and stir-fry for a further 1 minute. Serve meatballs with rice and steamed greens. Sprinkle with chilli.