Tonkatsu chicken meatballs

Meatballs in a jiffy! This delicious chicken meatball dish uses the meat from sausages which means it’s already perfectly seasoned and full of flavour.

Less than 1 hour 

Serves 4

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Ingredients:

  • 800g chicken sausage, casing removed (beef or pork sausages work too, or use PnP prepared chicken meatballs) 
  • 2 Tbsp (30ml) oil 

Tonkatsu sauce: 

  • 2 Tbsp (30ml) olive oil blend 
  • ¼ cup (60ml) Worcestershire sauce 
  • ¼ cup (60ml) oyster sauce 
  • ¼ cup (60ml) tomato sauce 
  • 3 Tbsp (45ml) water 
  • 1 Tbsp (15ml) sugar 
  • 300g egg noodles 
  • 400g green veg of choice (such as sugar snap peas and broccoli
  • 2 spring onions, sliced 
  • Sesame seeds and microherbs, for serving (optional)

Method:

  1. Roll sausage meat into small balls (don’t make them too big or they won’t cook all the way through.) 
  2. Heat oil in a pan and fry meatballs in 2-3 batches, until browned all over and cooked through, about 10 minutes. 
  3. Add a splash of water to the pan if the meatballs are browned on the outside but not cooked inside, and cover with a lid to steam slightly. 
  4. Combine sauce ingredients in a pot and heat for 2 minutes. 
  5. Pour boiling water over noodles and set aside for 2-3 minutes to cook and drain.
  6. Blanch the green veg in boiling water for 1-2 minutes. 
  7. Toss cooked meatballs and noodles in sauce. 
  8. Serve topped with blanched veg and spring onion. 
  9. Garnish with sesame seeds and microherbs, if you like.

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