Spicy pork meatballs with tzatziki
Cook these spicy pork meatballs and serve on orzo and baby leaf greens for a healthy, low-fat midweek meal
Pork and lemongrass meatballs with a miso glaze
Makes 20 meatballs
Easy
Prep:
Cook:
These make a nice canapé – simply serve with cocktail sticks. Equally, they make a great dinner with some rice noodles and crunchy veg
Skip to ingredients
- 500g pork mince
- 1 red onionfinely grated
- 1 stick of lemongrassvery finely chopped
- 1 tsp ginger paste
- 1 tsp white miso paste
- 2 garlic clovesgrated
- 10g corianderfinely chopped
- 1 tsp dried chilli flakes
- 1 tsp vegetable oil
- cooked rice noodles and greensto serve
- sesame seedsto serve
- 15g corianderchopped, to serve
GLAZE
- 40g salted butter
- 1 tbsp white miso paste
- 1 tbsp honey
- 1 tbsp rice wine vinegar
Nutrition: per serving
- kcal335
- fat22g
- saturates10g
- carbs9g
- sugars7g
- fibre1g
- protein25g
- salt1.1g
Method
step 1
Put the pork, onion, lemongrass, ginger, miso, garlic, coriander and chilli in a large bowl. Season lightly with salt then thoroughly mix with your hands – try not to work it too much as it can make the meatballs tough.
step 2
Divide the mixture into 20 meatballs. Warm the oil in a large lidded frying pan over a medium heat. Brown the meatballs in the pan (you may have to do this in batches), cooking for 2-3 mins on each side, moving often, until golden on all sides and about 70% cooked through. Remove to a plate.
step 3
Melt the butter in the pan. Stir in the miso to melt, then drizzle in the honey. Allow to bubble for 2 mins to thicken, then add in the vinegar and stir to combine. Turn up the heat and reduce until slightly thicker.
step 4
Return the meatballs to the pan, coating them well in the glaze.Put on the lid and cook for 2-3 mins, shaking the pan gently to ensure the meatballs don’t stick, until they are fully cooked through and the glaze is glossy.
step 5
Serve the meatballs with noodles and greens, sprinkling with sesame seeds and coriander, if you like.
