pork meatballs in broth

Pork meatballs in broth


Pork meatballs in broth

Recipe by Donna


Prep time


Cooking time



Great-tasting pork meatballs in broth. A nice light meal that takes no time to make.


  • 500 grams pork mince

  • 1 cm piece fresh ginger, finely grated

  • 1 garlic clove, crushed

  • 1 egg yolk

  • 2 tsp cornflour

  • 2 tbsp udon noodles

  • 1 tsp peanut oil

  • 1 litre Campbells chicken stock

  • 100 grams snowpeas

  • 1 carrot, trimmed, thinly sliced

  • 1 bunch fresh green beans, top and tailed

  • 2 tsp sesame oil


  • Place pork mince, ginger, garlic, egg yolk, cornflour, and 1 tablespoon oyster sauce in a bowl. Shape into golf ball size balls. Place on a plate. Refrigerate for 30 minutes.
  • Place noodles in a heatproof bowl. Cover with boiling water. Stand for 3 minutes. Using a fork, separate noodles. Drain well.
  • Heat peanut oil in a large frying pan over medium heat. Cook meatballs for 3-6 minutes or until lightly browned and cooked through. Transfer to a plate. Cover to keep warm.
  • In a saucepan, add stock, remaining oyster sauce, and 2 cups water over high heat. Bring to a boil. Add snow peas, carrot and beans, and sesame oil. Cook for 3 minutes, or until vegetables are tender. Place noodles in bowls. Ladle broth and vegetables over noodles. Top with meatballs.

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