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Pork meatballs in hoisin broth

Bowl of pork meatballs and vegetables in hoisin broth

Pork meatballs in hoisin broth

Name: Pork meatballs in hoisin broth
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g pack lean pork mince; 2 tbsp soy sauce; 2 tbsp cornflour; 1 tsp Chinese five-spice powder; 225g can water chestnut drained, half finely chopped, half sliced; 500ml chicken stock; 3 tbsp hoisin sauce; thumb-sized piece ginger shredded; 2 large carrots shaved into strips with a potato peeler; 8 Chinese leaves thick part sliced, leaves shredded; 300g pack beansprout; bunch spring onions cut into lengths, plus a few tops chopped to serve

Sara Buenfeld

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Serves 4

Easy

Prep: 20 mins

Cook: 10 mins

A star rating of 4.8 out of 5.20 ratingsRate

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Low in calories and cheap to make, these Asian-style meatballs are served in a clear and nourishing broth with plenty of veg

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Ingredients

Nutrition

Units:

MetricUS

500g pack lean pork mince
2 tbsp soy sauce
2 tbsp cornflour
1 tsp Chinese five-spice powder
225g can water chestnut

drained, half finely chopped, half sliced
500ml chicken stock
3 tbsp hoisin sauce
thumb-sized piece ginger

shredded
2 large carrots

shaved into strips with a potato peeler
8 Chinese leaves

thick part sliced, leaves shredded
300g pack beansprout
bunch spring onions

cut into lengths, plus a few tops chopped to serve

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Nutrition: per serving

kcal366

low
fat14g
saturates5g
carbs29g
sugars11g
fibre4g
protein32g
salt2.5g

Method

step 1

Tip the mince into a bowl with the soy, cornflour, five-spice, chopped water chestnuts and some black pepper. Work everything together, then shape into 12 meatballs.
step 2

Pour the stock into a wide, deep pan and stir in the hoisin and ginger. Add the meatballs, then cover and poach for 5 mins. Drop in the carrots, Chinese leaves, beansprouts, spring onions and sliced chestnuts, then put on the lid and simmer for 5 mins. Ladle into bowls, then serve scattered with spring onion tops.

Recipe from Good Food magazine, April 2012

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A star rating of 4.8 out of 5.20 ratings

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