Spicy, succulent pork meatballs served with stir-fry vegetables in a Peking-style lemon sauce.

Serves: 4

Preparation time: 15 minutes

Cooking time: 17 minutes


  • ½ x 750g pack pork mince
  • 1 red chilli, finely chopped
  • ½ bunch spring onions, finely chopped
  • 350g basics long grain rice
  • 1½ tablespoons sunflower oil
  • 2 medium free range Woodland eggs, beaten
  • 700g pack basics vegetable stir fry
  • 500g jar Peking lemon cooking sauce


  1. In a bowl, mix together the pork mince, chilli and half of the spring onions. Season well and form into 12 meatballs.
  2. Cook the rice according to the pack instructions.
  3. Meanwhile, brown the meatballs in a frying pan with 1 tablespoon of oil for 5-10 minutes.
  4. Drain the rice well and add to a wok with the remaining oil. Stir, then move the rice to one side, add the egg to the wok, allow to cook a little, before stirring into the rice with the remaining spring onions. Make sure the egg is properly cooked.
  5. Add the stir-fry pack to the meatballs and cook for 2-3 minutes, until the meatballs are no longer pink. Add the lemon sauce and heat through. Serve immediately with the egg-fried rice.

Make it veggie: Try swapping the pork mince for 1 x 300g pack frozen Quorn chicken-style pieces. Cook the Quorn in the pan with the chillies and half the spring onions. Cook the rice as step 2 and 4. Add the sauce to the Quorn and complete the recipe.

Recipe courtesy of Sainsbury's.

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