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Juicy ginger pork meatballs, crunchy veg and a creamy, spicy coconut peanut sauce you'll want to eat by the spoonful. It's a fakeaway that's secretly low carb and packed with protein.
1.
Heat the oven to 200°C (180°C fan) and line a baking tray with baking paper.
2.
Mix the pork, egg, wholewheat flour, most of the ginger and garlic, half the soy sauce and half the sriracha with a pinch of pepper.
3.
Roll into 16 meatballs and place on the tray. Bake for 18–20 minutes until golden and cooked through.
4.
Meanwhile, whisk the peanut butter, coconut milk and the remaining ginger, garlic, soy sauce and sriracha until smooth.
5.
Heat the oil in a wok or large frying pan over a high heat. Stir-fry the cabbage, peppers, broccoli and sugar snap peas for 6–8 minutes until just tender. Add a splash of water if the vegetables start to stick.
6.
Pour the sauce into the pan and add the meatballs. Toss everything together and let it bubble for 1–2 minutes, adding a splash of water if the sauce is too thick.
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Storage information
Leave to cool, then cover and refrigerate for up to 2 days. Freeze the meatballs in the sauce for up to 3 months, defrost overnight in the fridge and reheat until piping hot.
Tip
Lower fat: Swap the pork for turkey breast mince and use 2 tbsp peanut butter instead of 4
Cost-saving tips
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