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Szechuan pork meatballs

Name: Szechuan pork meatballs
Cook time: 25 min
Yield: 4
Cuisine: Chengdu, China

with sesame rice, pak choy and lime coconut drizzle

Ready in around 25 mins

RECIPE FACT:

A spice indigenous to China, Szechuan peppercorns aren't actually pepper, but the dried red-brown berries of a type of ash tree.

Nutritional Info:

Energy: 2878kj (688Kcal)
Protein: 49g
Carbohydrate: 69g
Fat: 22g
Contains:Gluten, Soy, Sesame, Wheat, Peanuts

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLE AND THE RICE:

Peel then finely slice the red onion. Thinly slice the spring onions on the diagonal. Cut the pak choy in half and set aside. Open the bag of steamed rice, breaking up any clumps by squeezing gently.
2. TO COOK THE RICE:

Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot, add the red onion and cook for 3-4 mins then add the rice, half the spring onions, the pak choy and cook for 2-3 mins until hot. Add the rice seasoning and cook for 30-60 secs. Check the seasoning and add salt and pepper if desired. Transfer to a bowl and cover to keep warm.
2. TO COOK THE VEGETABLES AND SUNDRIED TOMATO SAUCE:

Remove the Italian parsley leaves discarding their stalks then chop finely and set aside. Finely slice the mushrooms. Heat a large non-stick frying pan over a medium heat with a drizzle of oil. Once hot, add the mushrooms, season with salt, and cook for 2 mins. Add the baby spinach then cook for 2 mins or until the leaves begin to wilt. Add the creamy sundried tomato sauce and peas, stir, and cook for 1-2 mins.
3. TO PREPARE AND COOK THE MEATBALLS:

Place the seasoned pork mince in a bowl, season with salt and pepper then mix well to combine. Dampen your hands with water to help stop the mince from sticking and form into meatballs just smaller than golf balls. Wipe the pan and place back over a medium-high heat with a drizzle of oil. Once hot, add the meatballs and cook for 4-5 mins turning regularly to caramelise. Pour in the Szechuan glaze, cook for 1-2 mins mixing gently until the meatballs are coated.
TO SERVE:

Divide the rice and vegetables between bowls and top with the Szechuan meatballs. Spoon the lime coconut drizzle and add a sprinkle of roasted peanuts and crispy shallots. Finish with the leftover spring onions.