Kids will love to help make these giant pork meatballs, perfect for a Chinese New Year feast. The meatballs are flavoured with fresh ginger and spring onions before being baked with a sticky plum glaze.
- Preheat the oven to gas 4, 180°C, fan 160°C. In a bowl, mix the mince, finely chopped spring onion, ginger and soy. Use your hands to combine well, then shape into 4 large meatballs.
- Heat a nonstick frying pan over a medium heat. Add the oil and, when hot, add the meatballs. Fry for 5-6 mins, stirring, until lightly browned. Transfer the meatballs to a small ovenproof dish and spoon the plum sauce on top. Bake for 20 mins, turning halfway, until cooked through.
- Meanwhile, bring a large saucepan of water to the boil and add the pak choi and green beans. Cook for 3-4 mins until the vegetables are just tender, then drain.
- Garnish the meatballs with the sliced spring onions and serve with the vegetables and rice.
Tip: Having damp hands will make shaping the meatballs easier, as the mince won't stick to your fingers.
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