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Asian-style pork meatballs

  • 0:30 Prep
  • 0:40 Cook
  • 4 Servings


  • 500g pork mince
  • 4 shallots, ends trimmed, thinly sliced
  • 5 water chestnuts, finely chopped
  • 1 garlic clove, crushed
  • 1/4 cup chopped fresh coriander leaves
  • 3 teaspoons soy sauce
  • 3 teaspoons oyster sauce
  • 1 teaspoon sesame oil
  • 1 egg, lightly whisked
  • 40g (1/4 cup) plain flour
  • 2 teaspoons peanut oil
  • Steamed white rice, to serve
  • Steamed Asian greens, to serve


  • 250ml (1 cup) Massel chicken style liquid stock
  • 3 teaspoons soy sauce
  • 3 teaspoons oyster sauce
  • 2 teaspoons cornflour


  • 1
    Combine the mince, shallot, water chestnut, garlic, coriander, soy sauce, oyster sauce, sesame oil and egg in a bowl. Roll 1 tablespoonful of the mixture into a ball. Transfer to a plate. Repeat with the remaining mixture.
  • 2
    Place the flour on a plate. Season with pepper. Roll meatballs in the flour to coat.
  • 3
    Preheat oven to 180°C. Heat half the peanut oil in a large frying pan over medium-high heat. Add half the meatballs. Cook for 4 minutes or until just browned. Transfer to a 2L (8-cup) capacity baking dish. Repeat with remaining peanut oil and meatballs, reheating the pan between batches.
  • 4
    To make the sauce, combine the stock, soy sauce, oyster sauce and cornflour in a small microwave-safe bowl. Heat in microwave on High/800watts/100%, stirring halfway through cooking, for 1 minute.
  • 5
    Pour the sauce over the meatballs. Cover and bake in oven for 30 minutes or until the meatballs are cooked through.
  • 6
    Divide rice and greens among serving bowls. Top with the meatballs and sauce to serve.

Source: taste.com.au


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