Pork Meatballs with broth and rice noodles
Ingredients
Meatballs
- 1 kg pork mince
- 2 tbsp red onion
- 2 cloves garlic minced
- 1 tsp fresh ginger minced
- ½ tbsp sesame oil
- salt & pepper
Broth
- 2 spring onions sliced thinly
- 1 clove garlic sliced
- 1 litre chicken stock
- 1 tsp fresh ginger minced
- 200 grams snow peas sliced thinly
- 2 carrots julienned
- 1 bunch baby broccoli blanch for 3 mins. Cool in ice bath. Set aside.
- 1 red chilli sliced for garnish
- 2 spring onion for garnish
- 1 packet rice noodles, thin Put noodles in a bowl and add boiling water. Leave for 10 mins and use a fork to separate noodles. Drain and set aside.
Instructions
- Combine all ingredients into a bowl and mix well. Make into 16 balls. Try to make them all the same size, for even cooking. Put balls on to baking paper on a dish and refrigerate, until ready to cook meatballs.
- Make broth by putting stock in a saucepan. Add garlic, ginger, spring onion and bring to the boil and then simmer for 10 minutes. Check seasoning of broth and add salt and pepper. Add raw meatballs to broth and cook for 5-10 mins or until meatballs are cooked.
- Cut up vegetables and put aside for garnishing in the bowls.
- Don’t forget noodles.
- To serve, put noodles on bottom of bowls, add 4 meatballs per bowl and top with baby broccoli, carrots, and snow peas. Ladle broth on top and garnish with sliced red chilli and spring onion.
