Photo of Sticky hoisin pork polpette with rice by WW

Sticky hoisin pork polpette with rice

9 - 13
PersonalPoints™ per serving
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
4
Difficulty
Easy
The whole family will enjoy tucking into tender juicy meatballs in a sticky, sweet hoisin glaze.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Onion(s)

1 medium, finely diced

Garlic

1 clove(s), crushed

White bread, sliced

1 slice(s), medium, stale, crusts removed

Extra Lean Pork Mince (5% fat), raw

500 g

Egg yolk, raw

1 medium, beaten

Brown basmati rice, dry

120 g

Hoisin Sauce

100 g

Rice Wine Vinegar

1 tablespoons

Honey

½ teaspoons, level

Root Ginger

2 teaspoons, finely chopped

Garlic

1 clove(s), finely sliced

Pak Choi

3 portion(s), cut into wedges

Mange-tout

100 g

Chilli, Green or Red

1 individual, deseeded and sliced, to serve

Instructions

  1. Mist a large nonstick frying pan with cooking spray and fry the onions for 5-7 minutes, stirring occasionally, until softened. Add the garlic and cook, stirring, for a further minute. Transfer to a plate and set aside to cool.
  2. Preheat the oven to 200°C, fan 180°C, gas mark 6. Soak the bread in cold water for 30 seconds, then squeeze well to remove excess water and crumble it into a large bowl. Add the pork mince, egg yolks and cooled onion mixture. Mix with clean hands until combined. Season well and shape into 16 meatballs, each slightly smaller than a golf ball.
  3. Put the meatballs on a baking tray, mist all over with cooking spray and bake in the oven for 30-35 minutes, until browned and cooked through.
  4. Cook the rice in a pan of boiling water to pack instructions. Drain and keep covered until ready to serve.
  5. In a small bowl, mix together the hoisin sauce, rice wine vinegar, honey, 3 tablespoons water and half the ginger. Set aside.
  6. Mist a large nonstick lidded frying pan with cooking spray. Stir-fry the garlic and remaining ginger for 30 seconds over a medium heat. Add the pak choi with 3 tablespoons water. Stir, then put the lid on and steam for 4 minutes. Add the mangetout and stir-fry for a further 2 minutes, then set aside in a bowl, cover and keep warm.
  7. Reduce the heat to low, then add the meatballs to the pan and cook, for 5 minutes until warmed through. Add the hoisin sauce mixture and cook, stirring, for 2 minutes, until sticky. Serve the sticky meatballs with the rice and greens, garnished with the chilli, if using.