This meal for 2 is packed full of flavour and makes for the perfect lunch or dinner option. Pork meatballs are served inside a baguette with pickles and mayo.
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Yields:
2 serving(s)
Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins
Cal/Serv:
426
Ingredients
For the pickles
11/2Tbsp.
rice wine vinegar
1tsp.
caster sugar
1
small carrot, peeled and cut into matchsticks
5
cm daikon/mooli, peeled and cut into matchsticks
For the pork
Small handful coriander, stalks and leaves separated
1/2
lemon grass stick, finely chopped
1
garlic clove
1/2Tbsp.
fish sauce
1tsp.
runny honey
1/2Tbsp.
soy sauce
150g
pork mince (5% fat)
To serve
1/2
vegetable oil
1
medium baguette
2Tbsp.
Brussels pâte, optional
1Tbsp.
mayonnaise
Sriracha hot sauce, optional
Directions
Step 1Start by making the lightly pickled vegetables. Mix the vinegar, sugar and a large pinch of salt in a medium bowl to dissolve the sugar. Add the carrots and daikon, stir to coat and set aside.
Step 2For the pork meatballs, finely chop the coriander stalks and bash with the lemongrass and garlic to a paste using a pestle and mortar. Scrape into a bowl and mix in the remaining pork ingredients until well combined. Shape into 8 meatballs.
Step 3Heat the oil in a medium non-stick frying pan over low-medium heat. Add meatballs and fry, turning frequently, until deeply golden and cooked through, about 12-15min.
Step 4To serve, cut the baguette in half lengthways and spread over the pâte, if using, followed by the mayonnaise. Drain the vegetables then load into the bread and top with the meatballs. Scatter over coriander and serve drizzled with sriracha, if you like. Halve and serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
