Glazed Mini Pork Meatballs & Snow Peas over Brown Rice
  • Prep time: 30 minutes
  • Calories: 695
Snow peas are unique because they have edible pods that lack the inedible tissue of their sister peas. Snow peas are best when they still have a little crunch, so in this recipe you will add them in the final step to warm through. This recipe is inspired by South East Asia where the flavours of spring onion, coriander, ginger and lemongrass make for a delicious dinner. Enjoy with a serve of healthy Australian brown rice.
  • 34 Cup of Brown Rice
  • 130 g of Snow Peas
  • 2 of Garlic Clove
  • 2 of Spring Onion
  • 1 Small Bunch of Coriander
  • 1 of Ginger
  • 1 Tbsp of Minced Lemongrass
  • 230 g of Pork Mince
  • 3 Tbsp of YPI Mirin & Miso Paste (2:1)
  • 1 Tsp of Cornflour
  • 1 Tbsp of Sesame Oil
  • 3 x 5g Pack of Soy Sauce
  • 1 of Carrot

Cook Rice:

In a medium pot, combine the rice, a big pinch of salt and 112 cups of water. Heat to boiling on high. Once boiling, cover with a lid and reduce the heat to low. Simmer 28-30 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and set aside, with a lid on or covered in a warm place.

Prepare Ingredients:

Trim off the stems of the snow peas and peel away their strings. Thinly slice the spring onions. Peel and halve carrot lengthways and thinly slice into 2-3 mm half moons. Peel and mince the garlic and ginger. Very finely chop the coriander stems and roughly chop the leaves (discarding roots).

Form Meatballs:

In a large bowl, combine the pork, coriander stems, ginger, lemongrass, half the garlic, half the spring onions, and half the sesame oil & 1 sachet of soy sauce. Use your hands to gently mix until everything is combined. Form the mixture into tablespoon-sized meatballs.

Cook Meatballs:

In a large frypan, heat oil on medium until hot. Add the meatballs and cook 8-10 minutes, turning to ensure they brown on all sides.

Make Glaze:

While the meatballs cook, make the glaze. In a small bowl, combine the mirin, miso paste, cornflour, remaining sesame oil and remaining soy sauce, and 14 cup of water. Whisk until smooth. To the frypan, add the remaining spring onions, remaining garlic and carrot. Cook about 2 minutes or until fragrant, stirring.

You Plate It:

Add the snow peas and glaze. Cook about 1 more minute until the sauce thickens. Remove from the heat. Divide the rice between plates, top with the meatballs, snow peas and carrot. Garnish with coriander leaves. Enjoy!