Sticky Pork Meatballs
Meatballs are such a quick and easy meal to throw together, you can pop almost anything in a meatball and it’ll be delicious! Try these Sticky Pork Meatballs with ginger honey sauce next time you’re making a meatball dish!
Free-range, pasture raised pork from Butcher Crowd’s is my fave source of pork, perfect for these meatballs! Enjoy!!
Servings: 2
Ingredients
Meatballs
1 tbsp Extra Virgin Olive Oil
250g Pasture Raised Pork Mince
2 Garlic Cloves, minced
1 Free-Range Egg, beaten
¼ cup Psyllium Husks
2 tbsp Fresh Coriander, finely chopped
½ Onion, finely diced
½ cm Ginger, grated
½ tsp Salt
Pinch of Pepper
To Serve
2/3 cup White Rice (I used Basmati)
1 Carrot, julienned
8 Snow Peas
½ cup Bean Shoots
2 Spring Onions, finely chopped
Ginger Honey Sauce
2 Garlic Cloves, minced
1 cm Ginger, grated
2 tbsp Honey
2 tbsp Tamari
2 tbsp Passata
1 tsp Sesame Oil
1 tsp Sesame Seeds
Method
Cook rice as per packet instructions.
Add all meatballs ingredients, except for oil to a bowl and mix until combined.
Measure out two teaspoons per meatballs and roll into balls.
Heat oil in a medium frying pan on a medium heat. Fry meatballs until lightly browned on each side approximately 5 minutes. Set aside. Add carrot, snow peas and cook for 2 minutes. Add bean shoots and spring onion to pan and cook until softened.
Meanwhile, to prepare sauce, heat oil in a saucepan on a medium heat. Add garlic and ginger, cook until softened. Add remaining ingredients, reduce heat to low and simmer for 2 minutes. Add meatballs and cook in sauce for a further few minutes.
Serve rice topped with sticky meatballs and cooked vegetables.