Thai Pork Meatballs
Low fat but so good you wouldn’t know it. Fine for guests. Adapted from a Weightwatchers magazine recipe so suitable for WW coreplan or 6.5 points. I’m back on a diet until xmas!
Serves: 4 (or 3 big portions and a toddler who suprisingly loved it)
Time: 35 minutes preparation, 25 minutes cooking
Ingredients: 500g pork mince, 2 lemon grass stalks (outer leaves removed), fresh ginger (thumb sized piece), zest of 1 lime, 2 garlic cloves crushed, 20g coriander, 20g mint, 200g brown basmati rice, 600ml hot chicken stock (from 1 cube), 1 medium red chilli (halved and de-seeded), 2 pak choi (sliced), 100g baby corn (halved), 75g mange tout, 3 tbsp fish sauce
- Cook rice according to pack instructions.
- Meanwhile, place pork mince in bowl with, one lemon grass stalk (finely chopped), half the ginger (grated), lime zest, garlic, half of both the mint and coriander (roughly chopped). season and mix, then shape into 32 meatballs.
- In a large pan add one lemon grass stalk (halved), other half the ginger (strips), half the medium red chilli (in one big piece), other half of herbs (roughly chopped). Add the stock, bring to the boil, add the meatballs, turn down heat, cover and poach for 12 minutes.
- Remove meatballs with slotted spoon, and place to one side. Discard lemon grass and chilli. Reheat cooking liquid, add other half chilli add baby corn and mange tout and cook for 2 minutes, add pak choi and fish sauce and cook for 1 minute.
- Serve into bowls, rice first, then meatballs, then vegetables and broth over, granish with other half red chilli (finely sliced, omitted for toddler portion). Enjoy!