Sneaky peak at the New Pinchaninch ‘Real Food, Real Results Cookbook’……..
Spicy Chinese Meatballs
Ingredients….
1 medium white onion, finely chopped
250g pork mince
1/2 tsp sea salt
1/2 tsp ground black pepper
1/2 tsp Chinese 5 spice
1 tsp coconut oil
3 green finger chillies, finely chopped
2 spring onions, finely chopped 200g
tinned chopped tomatoes
150ml boiling water
35g peanut butter
250g pak choi
Method….
Preheat oven to 200?C/400?F. Place 1/4 of the chopped onion in a large bowl, with the pork mince plus 1/4 tsp each of sea salt, ground black pepper and Chinese 5 spice. Mix thoroughly and form into 8 balls.
Place the meatballs on a tray and put them into the oven
Melt the coconut oil in a frying pan, add the remaining onion, green chillies and spring onions and fry for 4-5 minutes. Add the tinned chopped tomatoes and remaining sea salt, ground black pepper and Chinese 5 spice. Stir well and simmer for 5 minutes.
Stir in 150ml boiling water to the sauce. Remove the pan from the heat and add the peanut butter, stirring well.
Gently steam the pak choi for 3-4 minutes.
When the meatballs have had around 15 minutes in the oven, remove from oven and add them to the sauce, mixing well to coat.
Store any leftover meatballs and sauce in an airtight container and refrigerate for up to 2 days or freeze on same day.
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