An Asian inspired dish using pork mince with fresh spring onions and glazed with sweet chilli, honey sauce.

Serves: 4 people | Prep time: 15 minutes | Cooking time: 20 minutes  

Chinese | Dairy free | Gluten free | Main  

Ingredients  

500g Pork Mince

3 Spring Onions, finely chopped

10g Fresh Coriander, finely chopped

10g Fresh Ginger, peeled and grated

1 Red Chilli, finely chopped (with seeds)

2 Garlic Cloves, peeled and minced

10ml Soy Sauce

The glaze:

30ml Sweet Chilli Sauce

30ml Honey

60ml Soy Sauce

Juice of 1 Lime

2 tsp Tomato Purée

White Pepper

1 Spring Onion, finely sliced

30g Dry Roasted Peanuts, finely chopped

Sunflower Oil to fry

Method

Make the meatballs:

Place the mince in a bowl and add 3 spring onions, garlic, chilli, ginger and coriander along with 10ml of the soy sauce and mix well.

Divide the mixture in 12 balls and pop in the fridge to chill for 30 minutes.

Make the glaze:

In a small saucepan add the chilli sauce, 60ml of the soy sauce, honey, lime juice and tomato purée and heat through.

Season with some white pepper, then leave to one side.

In a large pan fry the meatballs in a little oil for about 15 minutes until browned all over, then drain off any surplus oil.

Add the glaze to the pan and gently heat through for a few minutes.

Serve immediately, sprinkled with the sliced spring onions and chopped nuts.

Great served with noodles or rice