Garlic and Ginger Pork Meatballs

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with ½ tsp salt for the noodles. Peel and grate the garlic (or use a garlic press). In a large bowl, combine the ginger puree, breadcrumbs, half the garlic and the salt and water for the breadcrumbs (see pantry for both amounts), then add the pork mince. Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person.

Step 2

Pop the meatballs onto a large baking tray. When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins.

Step 3

Meanwhile, add the noodles to the pan of boiling water and cook until tender, 4 mins. Once cooked, drain in a sieve and run under cold water to stop them sticking together. Next, halve the green pepper and discard the core and seeds. Slice into 1cm thick strips.

Step 4

Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the pepper slices and pea pods, season with salt and pepper and stir-fry until tender, 5-6 mins. Add the remaining garlic and cook for 1 min more.

Step 5

Stir the hoisin sauce, soy sauce, honey and water for the sauce (see pantry for both amounts) into the veg. Bring to the boil and simmer until thickened slightly, 2-3 mins. Add the cooked noodles to the pan and toss to coat. Stir through the cooked meatballs. Simmer until piping hot, 1-2 mins. Remove from the heat. Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.

Step 6

Share the noodles and meatballs between your bowls. Sprinkle over the sesame seeds to finish.