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Ginger Lime Pork Meatballs with Pickled Carrot Rice

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Fragrant pork meatballs glazed with soy and lime, served over coriander rice with quick-pickled carrot and cucumber.

Start planningStart cookingIngredients
40 min650 kcal4 base servingsDinnerMeat LedFamily Friendly
ContainsGluten, Soya
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Recipe and nutrition estimates

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Focus ingredients: pork mince, fresh ginger, lime, basmati rice

Dietary fit: Dairy-free

Serving tip: Grate the fresh ginger finely and use only the lime zest in the meatballs so the flavour stays bright without making the mixture wet.

Ginger Lime Pork Meatballs with Pickled Carrot Rice plated and ready to serve.

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Ingredients

What you need

  • 500g pork mince
  • 300g basmati rice
  • 3 carrot
  • 1 cucumber
  • 4 spring onion
  • 3 cloves garlic
  • 30g fresh ginger
  • 2 lime
  • 20g fresh coriander
  • 3 tbsp soy sauce
  • 3 tbsp rice vinegar
  • 1 tbsp brown sugar
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1/2 tsp black pepper

You'll also need

medium saucepan with lid, large frying pan, box grater, fine grater, mixing bowl

Method

Step by step

Up to 8 clear steps
  1. Ginger Lime Pork Meatballs with Pickled Carrot Rice cooking step 1: Cook the rice.
    Step 1

    Cook the rice

    Rinse the basmati rice until the water runs mostly clear. Put it in a saucepan with 600ml water and 0.5 teaspoon salt, bring to a boil, cover and cook over low heat for 12 minutes. Take off the heat and leave covered for 8 minutes.

    20 min
  2. Ginger Lime Pork Meatballs with Pickled Carrot Rice cooking step 2: Make the quick pickle.
    Step 2

    Make the quick pickle

    Coarsely grate the carrots and cut the cucumber into thin half-moons. Toss with the rice vinegar, half the brown sugar and 0.25 teaspoon salt, then leave to soften while you cook.

    5 min
  3. Ginger Lime Pork Meatballs with Pickled Carrot Rice cooking step 3: Prepare the aromatics.
    Step 3

    Prepare the aromatics

    Finely grate the garlic and ginger, thinly slice the spring onions, chop the coriander, and finely grate the lime zest.

    6 min
  4. Ginger Lime Pork Meatballs with Pickled Carrot Rice cooking step 4: Shape the meatballs.
    Step 4

    Shape the meatballs

    Mix the pork mince with the garlic, ginger, half the spring onions, lime zest, 1 tablespoon soy sauce and black pepper. Shape into 20 small meatballs with damp hands.

    6 min
  5. Ginger Lime Pork Meatballs with Pickled Carrot Rice cooking step 5: Brown the meatballs.
    Step 5

    Brown the meatballs

    Heat 2 tablespoons vegetable oil in a large frying pan over medium-high heat. Add the meatballs and cook for 10 to 12 minutes, turning every 2 to 3 minutes, until golden all over with no pink meat in the centre and clear juices.

    12 min
  6. Ginger Lime Pork Meatballs with Pickled Carrot Rice cooking step 6: Glaze until sticky.
    Step 6

    Glaze until sticky

    Mix the remaining 2 tablespoons soy sauce and brown sugar with 2 tablespoons lime juice and 2 tablespoons water. Pour into the pan and bubble for 2 to 3 minutes, turning the meatballs until glossy and sticky.

    3 min
  7. Ginger Lime Pork Meatballs with Pickled Carrot Rice cooking step 7: Finish the rice bowls.
    Step 7

    Finish the rice bowls

    Fluff the rice and fold through half the coriander. Divide between bowls, add the drained carrot cucumber pickle and glazed meatballs, then finish with the remaining spring onions, coriander and lime wedges.

    3 min