Baked Thai-Style Pork Meatballs and Oodles of Noodles

  

Serves 4
Prep time:
10 minutes
Cooking time:
35 minutes

 

Ingredients: 

For the meatballs:
½ tablespoon rapeseed oil
½ red onion, finely chopped
500g lean pork mince
2 tbsp freshly chopped coriander
1cm piece of root ginger, finely chopped
1 red chilli (optional), seeds removed and finely chopped
Grated zest and juice of 1 lime
Freshly ground pepper
For the broth:
500ml fresh low-salt chicken stock
1cm root ginger, grated
1 clove garlic, grated
1 red chilli (optional), seeds removed and finely chopped
2 star anise
300g pak choi, sliced
2 spring onions, sliced
250g rice or medium egg noodles, depending on your preference
1 tbsp chopped coriander, to garnish


 

Method:

  1. Start with the meatballs: preheat your oven to 200˚C / Fan 180˚C / Gas Mark 6. 
  2. Heat the rapeseed oil in pan, adding the onion and cook gently until soft, without browning. Wait to cool and then in a bowl, combine the onion with the pork mince, chilli (optional), fresh coriander, ginger, lime zest, juice and pepper together. Give the mixture a good mix-up!
  3. Roll the mince into roughly 16 small balls, shaping with your hands and place in a roasting tin.
  4.  Bake in the oven for 20-25 minutes.
  5. Next, make the broth: whilst the meatballs are cooking, gently simmer the chicken stock in a saucepan with the ginger, garlic, chilli (optional) and star anise for 15 minutes. After this time, remove the 2 star anise.
  6. Add the pak choi and spring onions and continue to simmer for 3 minutes.
  7. Add the rice noodles to the broth for 3-4 minutes, until tender.
  8. To serve: once the meatballs are cooked, (make sure they’re cooked all the way through with no pink in the middle), remove from the oven. Divide the noodles and meatballs into 4 bowls, pour over the broth and garnish with the chopped coriander.

Suggestions:

Our recipe is with a broth and noodles but you could also serve them with a classic tomato sauce and spaghetti, or add to a pasta bake with roasted peppers, or with lightly toasted pitta breads and a yogurt dressing.