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
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Method:
- Start with the meatballs: preheat your oven to 200˚C / Fan 180˚C / Gas Mark 6.
- 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!
- Roll the mince into roughly 16 small balls, shaping with your hands and place in a roasting tin.
- Bake in the oven for 20-25 minutes.
- 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.
- Add the pak choi and spring onions and continue to simmer for 3 minutes.
- Add the rice noodles to the broth for 3-4 minutes, until tender.
- 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. |