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Donal Skehan
One Pan Sticky Asian Meatballs | DonalSkehan.com, Meatballs all cooked up in one pan for a speedy dinner!
  • main-meals

One Pan Sticky Asian Meatballs

April 03

These sticky Asian inspired meatballs are a dish that you’ll be craving again and again! Start by browning the meatballs then add the sauce mixture and reduce until thick and sticky. Toss in some sugar snap peas, bok choy and scallions and serve with rice and chopped coriander for a final finish. Simple!

  • serves Serves 4
  • time 30mins

Method

  1. 1. Whisk together all the ingredients for the sauce in a bowl and set aside.
  2. 2. Place all the ingredients for the meatballs in a bowl and thoroughly combine. Take small pieces of the meat mix and roll into meatballs and set aside on a plate.
  3. 3. Place a large high sided pan over a medium high heat and add 1-2 tbsp of sunflower oil. Fry the meatballs until browned on all sides (do this in 2 batches if the meatballs don’t all fit at once). As soon as the meatballs are browned, add the sauce to the pan and continue to cook for 3-5 minutes until the liquid is reduced and starting to become sticky. Stir regularly to coat the meat balls.
  4. 4. Add the bok choy, spring onions and sugar snap peas to the pan and toss gently to coat in the sauce. Cover with a lid and cook for a further 3-4 minutes until the veggies are just tender, be sure not to over cook them or they will just turn soggy.
  5. 5. Serve the whole pan straight to the table, sprinkle with sesame seeds, coriander leaves and bowls of rice.

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Ingredients

For the meatballs:

1 1/2 lbs pork mince

6 spring onions, finely sliced

3 garlic cloves, finely minced

1 tbsp dark soy sauce

1 tsp white pepper

1 tsp 5 spice powder

Sunflower oil, for frying

For the greens:

2 baby bok choy, sliced roughly in quarters

8 spring onions, sliced in 1 inch pieces on the diagonal

1 1/2 cups sugar snap peas

For the sauce:

1/3 cup low sodium soy sauce

1/3 cup of rice wine

3 tbsp sesame oil

1 tsp cornflour

1 tsp white pepper

1 tbsp sriracha sauce

3 garlic cloves, finely minced

1 thumb sized piece of ginger, finely minced

3 tbsp dark brown sugar

To serve:

Sesame seeds

Coriander leaves, picked

Basmati rice, cooked

For the meatballs:

750g pork mince

6 spring onions, finely sliced

3 garlic cloves, finely minced

1 tbsp dark soy sauce

1 tsp white pepper

1 tsp 5 spice powder

Sunflower oil, for frying

For the greens:

2 baby bok choy, sliced roughly in quarters

8 spring onions, sliced in 1 inch pieces on the diagonal

200g sugar snap peas

For the sauce:

100ml of low sodium soy sauce

100ml of rice wine

3 tbsp sesame oil

1 tsp cornflour

1 tsp white pepper

1 tbsp sriracha sauce

3 garlic cloves, finely minced

1 thumb sized piece of ginger, finely minced

3 tbsp dark brown sugar

To serve:

Sesame seeds

Coriander leaves, picked

Basmati rice, cooked

You'll Need

Large, high sided pan

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