The Dinner Planner


Sticky Asian Meatballs

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Servings 4



  • 500 grams pork mince
  • ½ cup breadcrumbs
  • 1 egg
  • 1 tbsp ginger
  • 2 garlic cloves
  • 2 spring onions - finely chopped


  • ½ cup hoisin sauce
  • ¼ cup soy sauce
  • 2 tbsp rice wine vinegar


  • 200 grams noodles - rice, egg, hokkein
  • 1 bunch bok choy
  • 200 grams snow peas
  • sesame seeds


  • In a medium sized bowl combine the pork mince, egg, breadcrumbs, spring onions, garlic and ginger. Season with salt. Roll into heaped tablespoon sized balls and set aside.
  • Combine the sauce ingredients in a small bowl with half a cup of water.
  • Heat a tablespoon of oil in a large frypan over medium high heat. Add the meatballs and brown all over - about 5 minutes.
  • Pour sauce into the pan. Bring to the boil, reduce heat to medium and cook for 8-10 minutes or until the sauce has reduced and the pork is no longer pink.
  • While the meatballs are cooking, heat a large saucepan of boiling salted water. Add the noodles and cook as per instruction. Remove noodles with tongs and set aside (rinse under cold water to stop them cooking any further) Add the vegetables and blanche for 1-2 minutes. Remove and set aside.
  • Serve in bowls with noodles, meatballs, greens and top with sesame seeds and chilli if desired.

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