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Teriyaki pork meatballs with crispy rice recipe

Teriyaki pork meatballs with crispy rice recipe

2 ratings

Created by The Tesco Recipes team

These homemade pork meatballs, made with lean pork mince, come together in just half an hour and are loaded with fresh, fragrant flavours like ginger, spring onion, coriander and lime. Stir-fried in a ready-made teriyaki sauce alongside the rice for a crispy finish, this dish will certainly shake up your midweek meals or enjoy for a Friday night fakeaway. See method

Ingredients

  • 200g long-grain rice
  • 500g pack lean pork mince 5% fat
  • 6cm piece fresh ginger, ½ finely grated, ½ sliced into matchsticks
  • 4 spring onions, ½ finely chopped, ½ thinly sliced into matchsticks
  • 10g fresh coriander, ½ finely chopped
  • 1 large garlic clove, minced
  • 1 lime, zested, ½ juiced and ½ cut into wedges
  • 2 tbsp vegetable oil
  • 165g pouch teriyaki stir-fry sauce
  • 1 cucumber, halved and thinly sliced on the diagonal
  • 1 red chilli, thinly sliced
1 of your 5-a-day and high in protein

Each serving contains

  • Energy

    1870kj
    444kcal     22%

  • Fat

    14g 21%

  • Saturates

    3g 15%

  • Sugars

    8g 9%

  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 46.5g Protein 21g Fibre 2g

Method

  1. Cook the rice according to pack instructions. Remove the lid, fluff up with a fork and allow to steam-dry, uncovered, for 5 mins.
  2. Meanwhile, in a bowl, mix the mince, the finely grated ginger, chopped spring onions, finely chopped coriander, garlic and lime zest with a wooden spoon until well combined. Shape into 16 meatballs; roughly 30g each.
  3. Heat 1 tbsp oil in a frying pan over a medium heat. Cook the meatballs for 12-15 mins, turning occasionally, until golden and cooked through. Pour over the teriyaki sauce and 50ml water and cook for 1-2 mins until piping hot and the meatballs are coated in a glossy sauce.
  4. Meanwhile, heat the remaining 1 tbsp oil in a frying pan over a high heat. Once very hot, carefully add the cooked rice and fry for 5 mins, tossing every 2 mins until starting to turn crisp and golden.
  5. Toss the cucumber, remaining spring onions and coriander and the lime juice together and serve with the crispy rice and meatballs drizzled with the sauce. Top with the thinly sliced ginger and chilli and serve with the lime wedges.

Freezing and defrosting guidelines

Freeze uncooked meatballs only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Pork recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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