Baked meatballs are bloody basic to make. Roasting the meatballs at a high temperature means you still get browned and crispy outsides without having to faff about with hot oil.
Baked hoisin pork meatballs with greens & brown rice is midweek dinner perfection and any leftovers will make for a lunch that will be envy of your workmates the next day.
Baked hoisin pork meatballs with greens & brown rice
Makes enough for four servings
For the hoisin sauce:
tamari or soy sauce 4 tablespoons (check the tamari is gluten free if that’s a concern)
peanut butter 2 tablespoons
brown sugar 1 tablespoon
rice wine vinegar 2 teapsoons
a garlic clove, grated
sesame oil 2 teaspoons
hot chilli sauce 1 teaspoon or more – I added more (check it’s gluten free if that’s a concern)
freshly ground black pepper
Place all ingredients into a bowl and use a whisk to thoroughly combine. Set aside.
For the meatballs:
free range pork mince 500-600g
plain flour or brown rice flour 4 tablespoons
hoisin sauce half of the batch you’ve just made
fresh ginger 2 tablespoons, finely grated
keffir lime leaves 2, central stalk removed and finely chopped
neutral cooking oil such as grapeseed
Preheat oven to 240°C and line a large oven tray with baking paper or tinfoil. Place all ingredients except the oil into a large bowl and use your hands to mix together until thoroughly combined. Wash your hands, rub a little of the oil over them, then roll the pork mixture into walnut-sized balls and place onto the prepared tray. Bake meatballs for around 6-8 minutes, flipping them over at the halfway mark. Check that the meatballs are cooked right through by cutting one in half.
For the vegetables and rice:
neutral cooking oil such as grapeseed 2 tablespoons
long stem broccoli or choi sum 1 bunch cut lengthwise
spring onions 4, trimmed and cut into 5cm long batons. Reserve some for garnish.
hoisin sauce the remaining half batch
water 1/2 cup
cooked brown rice to serve
Heat oil in a large frying pan over a high temperature and add the broccoli and stir fry until it starts to soften slightly. Add three quarters of the chopped spring onion and stir fry for a further minute. Add the hoisin sauce and water to the pan, stir to combine and then remove from the heat.
Serve the meatballs and greens on brown rice topped with spoonfuls of the sauce from the pan and the reserved sliced spring onion.