Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 8.44 dollar
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 1 bunch coriander
- 2 cm piece fresh ginger, peeled, finely grated
- 2 spring onions, chopped
- 520grams crunchynoodle coleslaw kit
- 5milliliter virgin olive oil spray
- 450grams microwave brown rice
- 500grams extra lean pork mince
- 2 garlic cloves, crushed
- 300grams carrot, shredded
Nutrition per serving
2280kJ / 542Cal
2280 Kilojoules or 542 Calories
26% of daily energy intake*
Protein
29.2grams
Fat
22.9grams
Carbs
51.8grams
Sugars
12.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
There are many ways to enjoy these flavoursome Asian meatballs. Try them in a rice bowl, over noodles or stuffed in a roll.
Method
Step 1 of 4
Preheat oven to 200°C. Combine mince, spring onion, ginger and garlic in a bowl. Finely chop coriander root and 3cm of stalks. Remove coriander sprigs and set aside. Add chopped coriander to mince. Stir until well combined. Form tablespoons of mixture into balls and place on a plate.
Step 2 of 4
Heat a non-stick frying pan over medium heat. Spray with oil. Add meatballs and cook for 10 minutes, shaking pan occasionally, or until meatballs are browned all over. Add 1/2 cup water and bring to the boil.
Step 3 of 4
Transfer mixture to a shallow baking dish and place in oven. Bake meatballs for 10 minutes or until cooked through.
Step 4 of 4
Cook microwave rice as per packet instructions. Serve meatballs with coleslaw mixed with carrot and rice. Top with coriander sprigs.
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