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
⅓ 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.
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