I recently discovered sweet chilli pork meatball tacos. When I was growing up, the only tacos I knew were the hard shell kind. It was only much later that I realised that tacos also came in a soft shell and I got hooked. It tasted just as delicious but so much lighter and fresher. It was fantastic.
This is my take on another Hello Fresh recipe that we enjoyed from our trial box. What I love about this is all the crunchy, fresh vegetables which is perfect for a satisfying meal that tasted healthy at the same time.
Serves 6 (approx. 481 calories per serve)
Prep time 30 mins
Cook time 20 mins
Ingredients
2cm piece ginger, minced
2 cloves garlic, crushed
500g minced pork
1 egg
100g breadcrumbs
2 tbsp light soy sauce
Olive oil, for frying
2 tbsp sweet chili sauce
200g coleslaw mix with dressing of choice
12 mini tortillas
100g snow peas, sliced
50g crispy shallots, to garnish
½ bunch coriander, chopped
Tip: For best results, use a non-stick fry pan like this one.
In a large bowl, mix together the minced pork, egg, breadcrumbs, ginger, garlic and 1 tbsp of soy sauce. Shape into 2cm round balls and set aside.
In a large fry pan, add enough olive oil to coat the base of the pan. Heat to a medium high heat and fry the meatballs until browned and cooked through, approximately 10 minutes. Set aside in a bowl and keep warm.
In a small bowl, mix together the remaining 1 tbsp of soy sauce with the sweet chilli sauce. Then stir the mixture to the cooked meatballs and toss to coat.
Mix together the coleslaw mix with dressing of choice (I used garlic aioli).
Heat the tortillas in either a microwave or toast in a large fry pan / sandwich maker.
Place some coleslaw over each tortilla and top with meatballs, snow peas, crispy shallots and coriander. Serve immediately.
Thermomix Adaptation
Ingredients
2cm piece ginger
2 cloves garlic
500g minced pork
1 egg
100g breadcrumbs
2 tbsp light soy sauce
2 tbsp sweet chili sauce
Olive oil, for frying
200g coleslaw mix
12 mini tortillas
100g snow peas, sliced lengthways
20g crispy shallots, to garnish
½ bunch coriander, chopped
Place ginger and garlic in mixing bowl and chop 5 sec/speed 7.
Add minced pork, egg, breadcrumbs and 1 tbsp of soy sauce and mix 10 sec/speed 5.
Transfer to a bowl and shape into 2cm round balls and set aside.
In a small bowl, mix together the remaining 1 tbsp of soy sauce with the sweet chilli sauce and set aside.
In a large fry pan, add enough olive oil to coat the base of the pan. Heat to a medium high heat and fry the meatballs until browned and cooked through, approximately 10 minutes. Set aside in thermoserver, stir in the sweet chilli sauce mixture and keep warm.
Meanwhile, mix together the coleslaw mix as per packet instructions.
Heat the mini tortillas in a microwave in 10 second bursts until warmed through. Set aside in thermoserver to keep warm.
Place some coleslaw over each tortilla and top with meatballs, snow peas, crispy shallots and coriander. Serve immediately.
More Pork Recipes
- Slow Braised Pork Belly
- Herbal Pork Noodle Soup
- Chinese Sticky Rice Parcel
- Pad Krapow Moo
- Asian Crispy Pork Belly
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