Name: Sesame pork meatballs with chilli noodle broth
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Asian
Ingredients: 500g pork mince; 3 red chillies deseeded, 1 finely chopped, 2 sliced; 2 tbsp soy sauce; 2 tbsp hoisin sauce; 50g sesame seeds; small pack coriander stalks finely chopped, leaves picked; 1 tbsp sesame oil; 25g ginger (peeled weight), finely grated; 500ml chicken stock; 250g dried egg noodles; 1 large head of broccoli cut into small florets

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Sesame pork meatballs with chilli noodle broth

Sesame pork meatballs with chilli noodle broth

Katy Gilhooly

Published: August 11, 2015 at 11:20 AM

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Serves 4

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 4.6 out of 5.55 ratingsRate

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Transform pork mince into an Asian-inspired supper in just 40 minutes with this easy recipe - a true weeknight winner

Freezable (meatballs only)

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Ingredients

Nutrition

Units:

MetricUS

500g pork mince
3 red chillies

deseeded, 1 finely chopped, 2 sliced
2 tbsp soy sauce
2 tbsp hoisin sauce
50g sesame seeds
small pack coriander

stalks finely chopped, leaves picked
1 tbsp sesame oil
25g ginger

(peeled weight), finely grated
500ml chicken stock
250g dried egg noodles
1 large head of broccoli

cut into small florets

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Nutrition: per serving

kcal641
fat26g
saturates7g
carbs53g
sugars7g
fibre8g
protein44g
salt2.4g

Method

step 1

Heat oven to 180C/160C fan/gas 4. Mix the mince, finely chopped chilli, 1 tbsp soy sauce, 1 tbsp hoisin sauce, two-thirds of the sesame seeds and the coriander stalks. Roll into 16 meatballs. Place on a baking-parchment-lined tray and bake for 15 mins until cooked through.
step 2

Meanwhile, heat the oil in a large saucepan. Add the sliced chilli and the ginger, and cook for 1 min. Add the chicken stock, remaining hoisin and soy sauces, and bring to the boil. Tip in the noodles and cook for 3 mins. Add the broccoli and simmer for 3-4 mins until just cooked. Top with the meatballs and sprinkle with the remaining sesame seeds and the coriander leaves to serve.

Recipe from Good Food magazine, August 2015

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A star rating of 4.6 out of 5.55 ratings

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