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Baked meatballs with tangy chilli, lime and soy sauce, with pops of fresh edamame, mint and broccoli on a bed of rice.

Pork Meatballs with Soy Lime Sauce

Baked meatballs with tangy chilli, lime and soy sauce, with pops of fresh edamame, mint and broccoli on a bed of rice.
5 from 1 vote
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Course: Main Course
Cuisine: Asian
Keyword: Baked Meatball
Total Time: 30 minutes
Servings: 4

Equipment

  • Grill tray (a normal tray with a cake cooling rack positioned over it, or just a plain tray is fine too)
  • Oven
  • Saucepan
  • Stovetop
  • Microwave

Ingredients

  • ½ bunch mint
  • 2 cloves garlic
  • 3 cm ginger
  • ½ red onion
  • 500 g pork mince
  • 1 teaspoon ground coriander
  • ½ cup panko breadcrumbs
  • 1 egg
  • salt and pepper
  • 1 broccoli head small
  • 2 tablespoon chilli oil (opt.)
  • ¼ cup soy sauce
  • 2 tablespoon sesame oil
  • 1 lime (juice)
  • 1 teaspoon brown sugar
  • 1 cup edamame
  • 450 g microwave rice

Instructions

  • Turn your oven on to 200 C and line the rack of a grill tray with baking paper. If you don’t have one of these, use a normal tray with a cake cooling rack positioned over it, or just a plain tray is fine too.
    Turn your oven on to 200 C and line the rack of a grill tray with baking paper. If you don’t have one of these, use a normal tray with a cake cooling rack positioned over it, or just a plain tray is fine too.
  • Pick mint leaves and finely chop half. Peel and finely grate garlic and ginger. Peel and finely chop red onion.
    ½ bunch mint, 2 cloves garlic, 3 cm ginger, ½ red onion
    Pick mint leaves and finely chop half. Peel and finely grate garlic and ginger. Peel and finely chop red onion.
  • Place all chopped ingredients In a large bowl, add pork mince, ground coriander, breadcrumbs, egg and salt and pepper (opt.). Form meatballs and place on the lined grill tray. Pour 1 cm of water into the base of the tray (under the elevated wire rack) and put in the oven for 20 minutes.
    TIP: The water helps keep the meatballs moist while they cook, but be careful when you are putting them in the oven that you don’t slosh the water out of the tray - hint, I did this!
    2 cloves garlic, 3 cm ginger, ½ red onion, 500 g pork mince, 1 teaspoon ground coriander, ½ cup panko breadcrumbs, 1 egg, salt and pepper
    Place all chopped ingredients In a large bowl, add pork mince, ground coriander, breadcrumbs, egg and salt and pepper. Form meatballs and place on the lined grill tray. Pour 1 cm of water into the base of the tray (under the elevated wire rack) and put in the oven for 20 minutes. TIP: The water helps keep the meatballs moist while they cook, but be careful when you are putting them in the oven that you don’t slosh the water out of the tray - hint, I did this!
  • Place a saucepan of water on to boil. Chop broccoli into bite-size florets and cut stem on the diagonal.
    1 broccoli head
    Place a saucepan of water on to boil. Chop broccoli into bite-size florets and cut stem on the diagonal.
  • Make a sauce by mixing chilli oil (opt.), soy sauce, sesame oil, lime juice and brown sugar.
    TIP: You can leave out chilli oil completely or add to adult plates at the end.
    2 tablespoon chilli oil (opt.), ¼ cup soy sauce, 2 tablespoon sesame oil, 1 lime (juice), 1 teaspoon brown sugar
    Make a sauce by mixing chilli oil (opt.), soy sauce, sesame oil, lime juice and brown sugar.
  • Once the water is boiling, add broccoli and edamame to the water and cook for a minute, then drain. Meanwhile, heat microwave rice.
    1 cup edamame, 450 g microwave rice, 1 broccoli head
    Once the water is boiling, add broccoli and edamame to the water and cook for a minute, then drain. Meanwhile, heat microwave rice.
  • To serve, create a bed of rice then add broccoli and edamame to your bowls, top with cooked meatballs, drizzle over sauce and scatter over reserved mint leaves. If you skipped the chilli oil add to the adult plates now. For little ones serve each element of the dish separately and serve sauce on the side.
    To serve, create a bed of rice then add broccoli and edamame to your bowls, top with cooked meatballs, drizzle over sauce and scatter over reserved mint leaves.

Video

Nutrition

Calories: 762kcal | Carbohydrates: 55g | Protein: 36g | Fat: 45g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 0.01g | Cholesterol: 131mg | Sodium: 1057mg | Potassium: 1161mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1042IU | Vitamin C: 142mg | Calcium: 168mg | Iron: 6mg