Chinese-style Pork Meatballs
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Simple yet delicious and easy to make, these meatballs are perfectly seasoned and great served with just rice and steamed green vegetables.
Serves: 2
Prep Time: 10 minutes
Cooking Time: 10-12 minutes
Source: The Sunday Times Magazine, pg 47 & 48 https://www.thetimes.co.uk/article/xnewxanother-good-air-day-zpfnhjdts
Ingredients:
300g minced pork
1 tsp finely chopped garlic
1 tsp finely chopped ginger
1 tbsp light soy sauce, plus extra to serve
1 tbsp Shaoxing wine or apple cider vinegar
3 spring onions, finely chopped
1 tbsp breadcrumbs
1 tbsp sweet chilli dipping sauce
To Serve
Cooked white rice
Steamed broccoli
Toasted sesame seeds (optional)
Method:
In a large bowl combine the pok, finely chopped garlic and ginger, soy sauce, Shaoxing wine or apple cider vinegar, one of the finely chopped spring onions (reserve the other two for the garnish) and the breadcrumbs.
When everything is thoroughly combined, mould the mixture into six equal-sized meatballs and place them carefully in a heatproof dish that fits in your airfryer.
Heat the air-fryer to 180C - it shouldn't take more than a few minutes. Place the hoish in the air fryer and cook for 10-12 min. Halfway through cooking brush the outside of each meatball with the sweet chilli sauce.
Check that the internal temperature of the meatballs has reached 71C using a food thermometer - if not, cook for a few minutes and check again.
Serve with rice and steamed broccoli, sprinkle over a little more light soy sauce and scatter remaining spring onions and some toasted sesame seeds (if using) over the top.