Asian-style pork meatballs

Roll up these tasty meatballs for an Asian-style dinner with a difference!

• 500g pork mince
• 4 shallots, ends trimmed, thinly sliced
• 5 water chestnuts, finely chopped
• 1 garlic clove, crushed
• 1/4 cup chopped fresh coriander leaves
• 3 teaspoons soy sauce
• 3 teaspoons oyster sauce
• 1 teaspoon sesame oil
• 1 egg, lightly whisked
• 40g (1/4 cup) plain flour
• 2 teaspoons peanut oil
• Steamed SunRice White Medium Grain Rice, to serve
• Steamed Asian greens, to serve

Sauce

• 250ml (1 cup) Campbell's Real Stock Chicken
• 3 teaspoons soy sauce
• 3 teaspoons oyster sauce
• 2 teaspoons cornflour

Energy 1356kJ	Fat saturated 5.00g
Fat Total 17.00g	Carbohydrate sugars 2.00g
Carbohydrate Total 12.00g	Dietary Fibre 1.00g
Protein 30.00g	Cholesterol 122.00mg
Sodium 1238.31mg

All nutrition values are per serve.

1. Step 1

   Combine the mince, shallot, water chestnut, garlic, coriander, soy sauce, oyster sauce, sesame oil and egg in a bowl. Roll 1 tablespoonful of the mixture into a ball. Transfer to a plate. Repeat with the remaining mixture.

2. Step 2

   Place the flour on a plate. Season with pepper. Roll meatballs in the flour to coat.

3. Step 3

   Preheat oven to 180°C. Heat half the peanut oil in a large frying pan over medium-high heat. Add half the meatballs. Cook for 4 minutes or until just browned. Transfer to a 2L (8-cup) capacity baking dish. Repeat with remaining peanut oil and meatballs, reheating the pan between batches.

4. Step 4

   To make the sauce, combine the stock, soy sauce, oyster sauce and cornflour in a small microwave-safe bowl. Heat in microwave on High/800watts/100%, stirring halfway through cooking, for 1 minute.

5. Step 5

   Pour the sauce over the meatballs. Cover and bake in oven for 30 minutes or until the meatballs are cooked through.

6. Step 6

   Divide rice and greens among serving bowls. Top with the meatballs and sauce to serve.

Pork meatballs with sweet chilli noodles