Pork Meatballs & Cauli Stir-fry

Juicy pork meatballs are cooked to perfection and tossed in charred cauliflower, onion, cabbage, carrot matchsticks, and a moreish sweet-soy sauce. Finished off with fresh coriander, toasted cashews & sliced chilli, this dish is packed with flavour & crunch. Let’s cause a stir, Chef!

Pork Meatballs & Cauli Stir-fry

with julienne carrot, fresh coriander & a sweet soy sauce

4.9

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 45 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
Photo of Pork Meatballs & Cauli Stir-fry
  1. ROLLIN’, ROLLIN, ROLLIN’

    In a bowl, combine the mince, the diced Onion (to taste), ½ the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs. Set aside.

  2. CASHEW! BLESS YOU

    Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

  3. I’LL FRY IF I WANT TO

    Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.

  4. ON TO THE VEG

    Return the pan to a medium-high heat with a drizzle of oil. When hot, add the cauliflower pieces and fry until starting to char, 5-7 minutes (shifting occasionally). Add the sliced Onion and fry until golden, 3-4 minutes (shifting occasionally).

  5. SMELLS SO GOOD…

    When the Onion is golden, add the sliced Cabbage, the julienne carrot, and ½ the sliced chilli (to taste) to the pan. Fry until the cabbage has softened slightly, 2-3 minutes (shifting occasionally). In the final minute, add the remaining NOMU rub. Remove from the heat and toss through the browned meatballs, the Sweet Soy, and ½ the chopped coriander. Season (if necessary).

  6. TUCK IN!

    Dish up the loaded meatball stir-fry. Sprinkle over the toasted cashews and the remaining chilli & coriander. Time to dine, Chef!

  1. ROLLIN’, ROLLIN, ROLLIN’

    In a bowl, combine the mince, the diced Onion (to taste), ½ the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.

  2. CASHEW! BLESS YOU

    Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

  3. I’LL FRY IF I WANT TO

    Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.

  4. ON TO THE VEG

    Return the pan to a medium-high heat with a drizzle of oil. When hot, add the cauliflower pieces and fry until starting to char, 5-7 minutes (shifting occasionally). Add the sliced Onion and fry until golden, 3-4 minutes (shifting occasionally).

  5. SMELLS SO GOOD…

    When the Onion is golden, add the sliced Cabbage, the julienne carrot, and ½ the sliced chilli (to taste) to the pan. Fry until the cabbage has softened slightly, 2-3 minutes (shifting occasionally). In the final minute, add the remaining NOMU rub. Remove from the heat and toss through the browned meatballs, the Sweet Soy, and ½ the chopped coriander. Season (if necessary).

  6. TUCK IN!

    Dish up the loaded meatball stir-fry. Sprinkle over the toasted cashews and the remaining chilli & coriander. Time to dine, Chef!

  1. ROLLIN’, ROLLIN, ROLLIN’

    In a bowl, combine the mince, the diced Onion (to taste), ½ the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.

  2. CASHEW! BLESS YOU

    Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

  3. I’LL FRY IF I WANT TO

    Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 3-4 minutes (shifting occasionally). You may need to do this step in batches. Remove from the pan and set aside.

  4. ON TO THE VEG

    Return the pan to a medium-high heat with a drizzle of oil. When hot, add the cauliflower pieces and fry until starting to char, 5-7 minutes (shifting occasionally). Add the sliced Onion and fry until golden, 4-5 minutes (shifting occasionally).

  5. SMELLS SO GOOD…

    When the Onion is golden, add the sliced Cabbage, the julienne carrot, and ½ the sliced chilli (to taste) to the pan. Fry until the cabbage has softened slightly, 3-4 minutes (shifting occasionally). In the final minute, add the remaining NOMU rub. Remove from the heat and toss through the browned meatballs, the Sweet Soy, and ½ the chopped coriander. Season (if necessary).

  6. TUCK IN!

    Dish up the loaded meatball stir-fry. Sprinkle over the toasted cashews and the remaining chilli & coriander. Time to dine, Chef!

  1. ROLLIN’, ROLLIN, ROLLIN’

    In a bowl, combine the mince, the diced Onion (to taste), ½ the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside.

  2. CASHEW! BLESS YOU

    Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

  3. I’LL FRY IF I WANT TO

    Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 3-4 minutes (shifting occasionally). You may need to do this step in batches. Remove from the pan and set aside.

  4. ON TO THE VEG

    Return the pan to a medium-high heat with a drizzle of oil. When hot, add the cauliflower pieces and fry until starting to char, 5-7 minutes (shifting occasionally). Add the sliced Onion and fry until golden, 4-5 minutes (shifting occasionally).

  5. SMELLS SO GOOD…

    When the Onion is golden, add the sliced Cabbage, the julienne carrot, and ½ the sliced chilli (to taste) to the pan. Fry until the cabbage has softened slightly, 3-4 minutes (shifting occasionally). In the final minute, add the remaining NOMU rub. Remove from the heat and toss through the browned meatballs, the Sweet Soy, and ½ the chopped coriander. Season (if necessary).

  6. TUCK IN!

    Dish up the loaded meatball stir-fry. Sprinkle over the toasted cashews and the remaining chilli & coriander. Time to dine, Chef!

Frequently Asked Questions

What is the preparation time for Pork Meatballs & Cauli Stir-fry?

The preparation time for Pork Meatballs & Cauli Stir-fry with julienne carrot, fresh coriander & a sweet soy sauce is between 15 and 30 minutes.

What is the total time required to make Pork Meatballs & Cauli Stir-fry with julienne carrot, fresh coriander & a sweet soy sauce?

The total time required to make Pork Meatballs & Cauli Stir-fry with julienne carrot, fresh coriander & a sweet soy sauce is between 30 and 45 minutes.

How many servings does Pork Meatballs & Cauli Stir-fry provide?

4 servings

What are the main ingredients in Pork Meatballs & Cauli Stir-fry?

Cabbage, Cashew Nuts, Cauliflower Florets, Fresh Chilli, Fresh Chillies, Fresh Coriander, Julienne Carrots, NOMU Oriental Rub, Onion, Pork Mince, Sweet Soy

What is the nutritional information of Pork Meatballs & Cauli Stir-fry?

Calories: 722, Carbs: 41 grams, Fat: grams, Protein: 35.6 grams, Sugar: 21.5 grams, Salt: 2084 grams

How do I prepare Pork Meatballs & Cauli Stir-fry?

ROLLIN’, ROLLIN, ROLLIN’: In a bowl, combine the mince, the diced onion (to taste), ½ the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 4-5 meatballs per portion. Set aside. CASHEW! BLESS YOU: Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. I’LL FRY IF I WANT TO: Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. ON TO THE VEG: Return the pan to a medium-high heat with a drizzle of oil. When hot, add the cauliflower pieces and fry until starting to char, 5-7 minutes (shifting occasionally). Add the sliced onion and fry until golden, 3-4 minutes (shifting occasionally). SMELLS SO GOOD…: When the onion is golden, add the sliced cabbage, the julienne carrot, and ½ the sliced chilli (to taste) to the pan. Fry until the cabbage has softened slightly, 2-3 minutes (shifting occasionally). In the final minute, add the remaining NOMU rub. Remove from the heat and toss through the browned meatballs, the sweet soy, and ½ the chopped coriander. Season (if necessary). TUCK IN!: Dish up the loaded meatball stir-fry. Sprinkle over the toasted cashews and the remaining chilli & coriander. Time to dine, Chef!

What should be prepared from my kitchen to make Pork Meatballs & Cauli Stir-fry?

Cabbage, Cashew Nuts, Cauliflower Florets, Fresh Chilli, Fresh Chillies, Fresh Coriander, Julienne Carrots, NOMU Oriental Rub, Onion, Pork Mince, Sweet Soy

How many calories does Pork Meatballs & Cauli Stir-fry have?

722 calories

How much fat content does Pork Meatballs & Cauli Stir-fry have?

grams

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