Try this Asian Pork Meatballs recipe, or contribute your own.
Suggest a better description1. Preheat the oven to 220°C (fan 200°C/gos mark 7).
2. Put the pork mince, courgette, carrot and spring onions into a large bowl. Add the egg, garlic granules, onion granules and Chinese 5-spice and crumble in the pork stock cube. Mix well with clean hands until combined, then shape the pork mix into 16-20 x 2cm (%in) diameter balls. (You can freeze them at this point if you like defrost fully before cooking.)
3. Spray a large frying pan with low-calorie cooking spray and place over a medium heat. You will need to cook the meatballs in two batches. When the pan has heated up, carefully place half the meatballs into it and spray the tops with some more low-calorie cooking spray. Fry for 5 minutes before gently turning them and frying for a further 5 minutes. The meatballs will be fragile until cooked through, so try not to touch them for the first 5 minutes as they are most likely to break apart at this point. If it seems like they are sticking, reduce the heat and add a splash of water to the pan. After another minute carefully try again.
4. When the outside is cooked, the meat will have turned white and the meatballs will be firmer. Once the first batch is ready, place the meatballs in a large roosting dish. Repeat the process with the second batch. When these are cooked, place them in the roosting dish with the first batch and pour over the soy sauce, Worcestershire sauce and lime juice and season with salt and pepper. Place the roasting dish in the oven and cook for a further l0 minutes. When the meatballs ore reddy, any liquid will have reduced, and they will be a darker brown colour and much firmer. (At this point, you could allow the meatballs to cool and freeze in an airtight container for reheating on another day.)
5. Meanwhile, add the ketchup ingredients to a small saucepan, season with salt and pepper and simmer over a medium-Iow heat for 10 minutes until thickened. Remove Tthe meatballs from the oven and serve with the ketchup for dipping. (the sauce can also be allowed to cool and frozen separately.)
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Serving Size: 1 (1395g) | ||
Recipe Makes: Servings | ||
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Calories: 435 | ||
Calories from Fat: 64 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 211.5mg | 65 % | |
Sodium 1941.9mg | 67 % | |
Potassium 5412.8mg | 142 % | |
Total Carbohydrate 73.9g | 22 % | |
Dietary Fiber 17.1g | 68 % | |
Sugars, other 56.8g | ||
Protein 36g | 51 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 435
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