Satay Pork and Spinach Meatballs

    40 minutes

    Everyone loves meatballs and everyone loves satay so the combination of the two in this recipe is a winner! You can use whatever Asian veg you like and the pork mince can be replaced with chicken or beef mince to change it up a bit!

    1 person made this

    Serves: 4 

    • 500g pork mince
    • 2/3 cup breadcrumbs
    • 1 egg
    • 1 brown onion, finely chopped, divided
    • salt and freshly ground black pepper
    • 2 tablespoons peanut oil, divided
    • 2 cloves garlic, crushed
    • 2 teaspoons finely grated fresh ginger
    • 1/3 cup crunchy peanut butter
    • 1 (270ml) can coconut milk
    • 2 tablespoons oyster sauce
    • 2 tasblespoons sweet chilli sauce
    • 1 tablespoon lime juice
    • 120g baby spinach leaves
    • steamed rice, to serve
    • 1/2 cup fresh coriander leaves

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Combine mince, breadcrumbs, egg and half the onion in a bowl; season with salt and pepper. Shape mixture into 20 meatballs.
    2. Heat 1 tablespoon peanut oil in a large, deep frying pan over medium-high heat. Cook meatballs, turning occasionally, until browned. Transfer fried meatballs to a clean plate.
    3. Heat remaining 1 tablespoon peanut oil in pan over medium heat. Add remaining onion, garlic and ginger; cook, stirring, for 2 minutes. Add peanut butter, coconut milk, sauces, juice and 1/3 cup water. Cook, stirring, for 2 minutes or until heated through. Return fried meatballs to pan. Simmer, stirring occasionally, for 5 minutes or until meatballs are cooked through. Add spinach; cook for 2 minutes or until spinach has wilted.
    4. Serve rice topped with meatballs and satay sauce. Sprinkle with fresh coriander leaves.

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