← All recipes
One Pan Sticky Asian Meatballs
30mins
Serves 4
Steps
- Whisk together all the ingredients for the sauce in a bowl and set aside.
- Place all the ingredients for the meatballs in a bowl and thoroughly combine. Take small pieces of the meat mix and roll into meatballs and set aside on a plate.
- Place a large high sided pan over a medium high heat and add 1-2 tbsp of sunflower oil. Fry the meatballs until browned on all sides (do this in 2 batches if the meatballs don’t all fit at once). As soon as the meatballs are browned, add the sauce to the pan and continue to cook for 3-5 minutes until the liquid is reduced and starting to become sticky. Stir regularly to coat the meat balls.
- Add the bok choy, spring onions and sugar snap peas to the pan and toss gently to coat in the sauce. Cover with a lid and cook for a further 3-4 minutes until the veggies are just tender, be sure not to over cook them or they will just turn soggy.
- Serve the whole pan straight to the table, sprinkle with sesame seeds, coriander leaves and bowls of rice.
Originally published at donalskehan.com. Reproduced for personal collection.
