Helen Browning’s organic pork meatballs work a treat in this wholesome, quick midweek supper. Fab with sticky white rice and a side of veggies. Serve 4.
2 packs of organic pork meatballs (defrosted in the fridge)
3 tbsp sesame oil
1 tsp minced ginger
1 tsp minced garlic
1½ tbsp rice wine vinegar
2 tbsp honey
1 chopped chilli
½ tsp cornstarch
chopped coriander to serve
In a large frying pan, combine oil, garlic and ginger and sauté for a couple of minutes until fragrant. Add in vinegar, honey and chilli and bring to the boil. Add in cornstarch and whisk until combined and thickened.
Place the meatballs in your pan, moving around gently to coast with sauce until browning and cooked. Serve with rice and a scattering of coriander, and maybe extra sliced chilli!
