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Signature Dish: Asian Meatball Supper

Asian Meatballs recipe

[box]This is a Signature Dish competition entry by FionaS. You can’t beat a successful off the cuff dinner made from what’s to hand. The trouble is remembering how you did it. Nice work! – Matt[/box]

This was born when we had been out to lunch and were peckish around 7pm with nothing planned for dinner. Two chicken breasts, just on their sell by date were in the fridge.

I have an Asian flavouring shelf in the cupboard that had everything I needed for this light and spicy dish.

Serves 4

  • 500g Minced Pork or Chicken
  • 4 Spring onions, finely chopped
  • 1-2 red chillies, finely chopped
  • 1 tsp 5 spice powder
  • 1 tsp minced ginger
  • 2 tsp Maple syrup or honey
  • 2 tbsp soya sauce.
  • 1 tsp Sesame oil
  • Coriander (optional)
  • 2-3 tsp cornflour
  • Vegetable oil for frying
  • Glass noodles
  • 2 red radishes finely sliced
  • A handful of soya beans, cooked and drained
  • 3 spring onions, sliced at an angle

Optional dressing

  • 1 tsp Sesame oil
  • 2 tsp soy sauce
  • a drizzle of honey
  • sprinkle of 5 spice powder
  • chopped chillies

Pop the first 8-9 ingredients in a bowl and mix well. Add the cornflour until you have a manageable mix.

Form into small balls and fry gently in the oil until browned all over, transfer to a dish and bake in a medium oven for 10-15 minutes turning once.

Soak the noodles in boiling water and leave for 15 minutes. Drain and mix in the soya beans and spring onions, decant to plates, decorating with the radish slices.

Serve the meatballs on top and drizzle with the dressing.

1 CommentLeave a Comment

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    4 months ago

    I have printed off this recipe, I think we have everything to hand and I am looking forward to trying it out myself.

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