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
Ingredients
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
Directions
Preparation:20min ›
Cook:20min ›
Ready in:40min
- Combine mince, breadcrumbs, egg and half the onion in a bowl; season with salt and pepper. Shape mixture into 20 meatballs.
- 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.
- 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.
- Serve rice topped with meatballs and satay sauce. Sprinkle with fresh coriander leaves.
