Thai Pork Meatballs

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1bunch coriander
• 1pcs spring onion
• 75g green beans
• 1pcs Lebanese cucumber
• 50g sweet chilli sauce
• 300g lean pork mince
• 50g baby spinach leaves
• 5ml white vinegar
• 15ml soy sauce
• 5ml honey
• 10ml neutral-flavoured oil

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep ingredients
   While the rice is cooking, finely chop the coriander, keeping the leaves and stems separate. Thinly slice the spring onion. Trim the beans and halve on an angle. Halve the cucumber lengthwise, then thinly slice on an angle.
3. Step 3 — Make dressing
   Combine the sweet chilli sauce, 2 tsp water, 1 tsp white vinegar and 1 tsp soy sauce in a bowl.
4. Step 4 — Make meatballs
   Put the pork mince, coriander stems, spring onion, 2 tsp soy sauce and 1 tsp honey in a large bowl and season with salt and pepper. Using damp hands, combine well, then shape into walnut-sized balls.
5. Step 5 — Cook meatballs
   Bring a small saucepan of water to the boil for the beans. Heat 2 tsp oil in a medium frypan over medium-high heat. Cook the meatballs, turning occasionally, for 8 mins or until browned and cooked through. Meanwhile, cook the beans in the pan of boiling water for 2-3 mins until tender.
6. Step 6 — Fluff rice and serve
   Fluff the rice with a fork. Stir half the coriander leaves into the rice. Divide the rice, meatballs, beans, spinach and cucumber among bowls. Drizzle with the sweet chilli dressing and scatter over the remaining coriander leaves to serve.

Allergens

Soy