450g pork mince
2 spring onions, finely chopped
3 cloves garlic, finely chopped
1 piece (2,5cm) peeled fresh ginger, finely chopped
1⁄2 tsp each salt and pepper 1,9l chicken stock
230g mangetout, sliced
3 cups cooked white rice
1. Arrange oven rack 15cm from grill heat source. Preheat grill on high. Line a large rimmed baking sheet with foil.
2. In a medium bowl, combine pork mince, spring onions, garlic, ginger and 1⁄2 tsp each salt and pepper. Form mixture into bite-sized meatballs (about 2,5cm each); arrange in a single layer on prepared baking sheet. Grill for 5 to 7 minutes or until browned.
3. Meanwhile, in a covered 5l pot, heat stock to simmering on high. Uncover; add mangetout, rice and grilled meatballs. Reduce heat to medium; simmer for 5 minutes or until meatballs are cooked through and mangetout are tender.
EACH SERVING About 1 260kJ, 19g protein, 26g carbohydrate, 12g fat (4g saturated), 2g fibre.