ONE PAN Sticky Asian Meatballs Recipe!

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide fiber, while crushed crackers are often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is usually cheaper.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is often less expensive.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar has health benefits, while white vinegar is generally cheaper.

In a bowl, add corn flour, sriracha sauce, minced ginger, white pepper, minced garlic cloves, dark brown sugar, rice wine, low sodium soy sauce, and sesame oil.

Whisk everything together and set the sauce aside.

In a bowl, add pork mince, finely sliced spring onions, five spice powder, minced garlic cloves, white pepper, and a splash of dark soy sauce.

Mix everything together.

Roll small pieces of the meat mixture into meatballs and set them aside.

Add a splash of sunflower oil to a large pan over medium-high heat.

Fry the meatballs in batches until they're nicely browned on all sides, taking care not to overcrowd the pan to avoid sweating.

Once all the meatballs are browned, add the prepared sauce to the pan and cook for 3 to 5 minutes until the sauce reduces and becomes sticky, stirring regularly to coat the meatballs.

Add bok choy, spring onions, and sugar snap peas to the pan and gently toss them through the meatballs and sauce.

Cover the pan with a lid and cook for about 3 to 4 minutes, keeping an eye on the veggies to ensure they don't turn soggy, aiming for a nice bite.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens