Fast Recipes

Pork and ginger meatballs with choy sum

The meatballs are roasted in a hot oven to save time, then served with Asian greens and steamed rice for a quick meal.

By Emma Knowles
  • Serves 4
  • Print
We've taken a shortcut with these meatballs and roasted them in a very hot oven. Yes, it's cheating, but it works.


  • 2 tbsp vegetable oil, plus extra for greasing
  • 1 bunch choy sum, coarsely chopped
  • 4 spring onions, trimmed and cut into 5cm lengths, plus extra, thinly sliced, to serve
  • 1 tbsp finely grated ginger
  • 1 garlic clove, finely chopped
  • 2 tbsp hoisin sauce
  • 1 tbsp soy sauce
  • 125 ml (½ cup) chicken stock (or water)
  • Steamed jasmine rice, to serve
Soy pork and ginger meatballs
  • 600 gm minced pork
  • 30 gm self-raising flour
  • 2½ tbsp soy sauce
  • 2 tbsp finely grated ginger
  • 1 tbsp hoisin sauce
  • 2 garlic cloves, finely chopped
  • 1 small red chilli, finely chopped


  • 1
    For the meatballs, preheat oven to 240C. Mix ingredients in a large bowl with your hands to combine, working the mixture so it comes together. Wash your hands, then lightly oil them with vegetable oil and roll pork mixture into walnut-sized balls, flatten slightly and place on a baking tray lined with foil. Roast, turning occasionally, until browned and cooked through (6-8 minutes).
  • 2
    Meanwhile, heat oil in a wok or frying pan over medium-high heat, add choy sum and spring onion and stir-fry until choy sum is just wilted (1-2 minutes), add ginger and garlic and stir-fry until fragrant (30 seconds to 1 minute). Stir in hoisin and soy sauces and stock, and warm through. Serve meatballs and greens on steamed rice and top with sliced spring onion.
  • undefined: Emma Knowles