Asian Spaghetti Meatballs

Asian Spaghetti Meatballs

Asian twist on the classic. Such a great recipe – a winner at the dinner party.

Notes:

Make sure you deglaze all the sticky bits from the meatballs when you are making your sauce!

Cooking Time (includes preparation time): 30 Minutes

Ingredients:

  • 400g Straight to Wok Glass Noodles - £1.19
  • Chicken Stock Cube - £0.50
  • Spring Onions - £0.55
  • 500g Pork Mince - £1.99
  • Red Chillies - £0.60
  • Garlic - £0.30
  • Cornflour - £0.55
  • Fish Sauce - £1.20
  • Bunch of Mint - £0.70
  • Knob of Ginger - £0.27
  • Bunch of Coriander - £0.27
  • Soy Sauce - £1.00
  • 1 Lime - £0.35
  • Total Cost - £9.90 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.

Method:

  1. Make your meatballs. Into a bowl, add your pork mince, 1 grated red chilli, a heaped tablespoon of fish sauce, 3 finely chopped spring onions, a handful of chopped mint, a handful of chopped coriander, 1 grated clove of garlic, a tablespoon of cornflour, a tablespoon of grated ginger. Season with black pepper, and then mix everything together with your hands. Once it is all mixed in, divide the pork into little golf ball sized meatballs and set them on a plate, in the fridge, for 10 minutes.
  2. Cooking time. Add some vegetable oil to the pan, and then add the meatballs once the oil is hot. Drizzle a tablespoon of soy sauce over the balls. Cook for 2-3 minutes on eat side, turning the balls when they are browning and caramelized. Add another splash of soy sauce once you’ve turned the balls. Once the balls are brown on all sides, remove them from the pan and set aside.
  3. Remove any excess oil from the pan, and make your sauce. Into the pan, add 2 tablespoons of soy sauce and 200ml of low-salt chicken stock. With a wooden spoon, deglaze all the sticky bits off the bottom of the pan. Then, squeeze in the juice of a lime and grate in a small knob of ginger.
  4. At this point, make your cornflour flurry - in a cup, mix two teaspoons of cornflour with 100ml water until it has dissolved.
  5. Pour in the slurry to the sauce. It should start to thicken. Once is has thickened up, re-introduce your meatballs. Coat the balls in the sauce, and remove from the heat.
  6. Serve the meatballs on some hot rice noodles. Scatter over any leftover coriander and mint leaves, and tuck
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