We’ve done our research at HelloFresh. Our independent studies show that 97 per cent of Australians want to cook. Which isn’t surprising – we’re an adventurous nation and people want to try new things. However, around two-thirds of us have less than 10 recipes in our repertoire, and one-in-five of us even have set meals for some or every day of the week.
These Sticky Pork Meatballs with Crunchy Cashews might be just the dish you need to spice things up. Asian-inspired, the meatballs are a world away from their Italian counterpart – but they’re just as moist and irresistible.
This recipe has been a favourite with our HelloFresh customers and my family at home too. It’s super quick to prepare and, even if you get a few interesting shapes, get the kids or your housemates involved with the rolling of the meatballs.
Ingredients (serves 4)
Prep: 10 mins. Cook: 20 mins. Total: 30 mins.
600g pork mince
4 spring onions, finely sliced
4 Tbsp kecap manis
4 cloves garlic, peeled & crushed
rice stick noodles (240g)
200g sugar snap peas, trimmed & finely sliced
2 Tbsp olive oil
2 long red chilli, finely sliced
2 handful roasted cashews, roughly chopped
4 tsp fish sauce
Small bunch coriander, leaves picked
Method
In a medium bowl, combine the pork mince, spring onion, half of the kecap manis and half of the garlic. Season with salt and pepper. Shape into tablespoon-sized meatballs and set aside on a plate.
Cook the rice stick noodles according to packet instructions. Add the sugar snap peas in the last 30 seconds of cooking. Reserve one to two tablespoons of the cooking water and drain.
Heat a splash of olive oil in a medium frying pan over a medium high heat. Add the meatballs and cook for four to five minutes on each side or until cooked through. Transfer to a clean plate.
For the dressing, heat the remaining olive oil in the same frying pan over a medium heat. Add the long red chilli and cook for one to two minutes. Add the remaining garlic and cook for one minute or until fragrant. Add the roasted cashews and cook, stirring, for two minutes or until golden. Add the fish sauce, remaining kecap manis and the reserved cooking liquid. Remove from the heat.
To serve, divide the noodles among bowls and top with sugar snap peas, meatballs and fresh coriander. Drizzle with the chilli dressing.
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