Air-Fryer Chinese Pork Meatballs

These delicious Chinese-style pork meatballs are perfectly seasoned, and are great served with rice and steamed green vegetables, a little extra soy sauce and some sesame seeds. You can also swap the pork for beef or turkey mince. Recipe adapted from Budget Air-Fryer Cookbook by Jenny Tschiesche, Photography by Kate Whitaker © Ryland Peters & Small.

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Ingredients

garlic cloves 2 (crushed)
ginger 10 g (grated)
spring onions 4 (sliced)
pork mince 500 g
soy sauce 3 tbsp
cider vinegar 1 tbsp
breadcrumbs 2 tbsp
sweet chilli sauce 2 tbsp
broccoli 1 (chopped)
basmati rice 240 g
sesame seeds 2 tbsp

Method

Crush the garlic. Peel and grate the ginger. Thinly slice the spring onions.
In a bowl combine the pork mince, garlic, ginger, half the soy sauce, cider vinegar , half the spring onions, and the breadcrumbs. When thoroughly mixed, shape into 12 equal-sized meatballs. Place in a heatproof dish that fits in your air-fryer.
Preheat the air-fryer to 180ºC/350ºF. Place the dish in the preheated air-fryer and cook for 10 – 12 minutes. Halfway through cooking, brush the outside of each meatball with the sweet chilli sauce. Check the internal temperature of the meatballs has reached 71ºC/160ºF using a food thermometer – if not, cook for a few more minutes.
Meanwhile, cook the rice according to the packet instructions. Chop the broccoli into florets. Steam or cook the broccoli in plenty of boiling salted water.
Serve up the meatballs with a drizzle of soy sauce and scattered with the spring onion and sesame seeds.

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