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Vietnamese Sesame Pork Meatballs with Courgette Noodles

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Ingredients

Adjust Servings:
500g Minced Pork
Salt and Pepper
1 tbsp coconut oil
1 bunch of spring onions ½ minced, ½ thinly sliced
3 red chillies 1 chopped finely and 2 thinly sliced
50g sesame seeds
2 tbsp soy sauce
2 tbsp hoisin or ‘katsu’ sauce
1 tbsp Chinese rice wine
25g ginger shredded
1 bunch of coriander roughly chopped
1 bunch of mint roughly chopped
2 large courgettes spiralised

Nutritional information

618
Calories
30g
Fat
58g
Protein
30g
Carbs

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Vietnamese Sesame Pork Meatballs with Courgette Noodles

Cuisine:

A great tasting low carb midweek supper. Quick, easy and delicious!

  • 20 mins
  • Serves 3
  • Easy

Ingredients

Method

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To make the pangritata, lightly toast the sourdough. Peel the garlic, then blitz in a food processor with the toasted bread, herbs and walnuts until fine. Preheat a non-stick frying pan over a medium heat, add a drizzle of olive oil, then add the pangritata and fry for around 5 minutes, or until golden and crisp.

Meanwhile, bring a large pan of salted water to the boil, then reduce the heat to low and place a large heatproof bowl on top. Add the mascarpone or crème fraîche to the bowl along with the leftover cheeses, crumbling or grating any harder varieties first, then stir until melted. Carefully remove the bowl from the heat and set aside, then turn the heat up to high. Once the water is boiling, add the pasta and cook according to packet instructions. Drain, reserving a cupful of cooking water, then add to the bowl of melted cheese and toss to coat, adding a splash of the reserved cooking water to loosen, if needed.

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Steps

1
Done

Pre-heat the oven to 200C/fan180C/gas 6.

2
Done

Chop one chilli finely and place in a large bowl, finely slice the other two chillies and place in a cup of cold water (this will make them go curly, which looks great on the finished dish)

3
Done

Pop the minced pork in the bowl with the chopped chilli, minced spring onions, ginger, 1 tbsp. soy sauce, 1 tbsp. hoisin or katsu sauce, ½ coriander and mint. Mix together.

4
Done

Roll the pork into balls you should get about 15-18 balls. Place the sesame seeds onto a plate, then roll the balls in the sesame seeds.

5
Done

Heat up a little oil in a pan and fry the pork balls until golden all over (being careful not to burn the sesame seeds). Pop in the oven for 10 minutes.

6
Done

Meanwhile toss the courgette noodles in the same pan for one minute adding the sliced spring onions, remaining soy and hoisin sauce, the Chinese rice wine.

7
Done

Divide the ‘noodles’ onto warm plates, top with the meatballs then garnish with the sliced chilli and remaining herbs.

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