My Chinese Meatballs really pack a wallop of a flavour punch!
Start by popping 500g of pork mince into a mixing bowl then season well with salt & pepper before adding in an egg, a really good handful of crumb (I use rice crumb, as always, but you can use breadcrumb), 1 & 1/2 teaspoons of Chinese five spice powder, a couple of tablespoons each of Soy Sauce & tomato sauce then add in half a tin of finely chopped water chestnuts. Make sure it’s well mixed up then dampen your hands to roll the mixture into balls.
Heat up a glug of oil in a frypan & fry off the meatballs over a medium heat.
Meanwhile, grab a mixing jug & mix 150ml of cold water with a tablespoon of cornflour, 2 tablespoons of Soy Sauce, a teaspoon of caster sugar & a finely chopped red chilli.
When the meatballs are cooked, add the liquid mix to the frypan along with the other half of the chopped up water chestnuts. Simmer for a minute to thicken before serving over rice noodles.