Hidden veg meatballs recipe


The following recipe (if you can call it that) is inspired by the two little lovelies above, Ayva and Alfie. Both of them managed to get most of these into their mouths and seemed to enjoy the experience. Just don’t mention the veggies…

Alfie & Ayva’s Asian meatballs

500g pork mince
equivalent volume veggies, roughly chopped (carrots, beans, celery and cabbage work really well)
chives, chopped
1 small onion, roughly chopped
1 egg
1-2 tbsp breadcrumbs
tbsp soy sauce
tbsp sweet Asian sauce, eg sweet chilli, kecap manis, hoisin
tbsp of lemon juice
dash of sesame oil
oil, for shallow frying

Method: Chuck all of the above into a food processor. Roll two teaspoons of mixture into a ball. It should be a bit sticky, but if the mixture is too wet, add more breadcrumbs, if it’s too crumbly,more liquid: oil, lemon juice. Roll all the mixture into little balls. To cook, shallow fry in oil with high heat point, such as rice bran. They should only take a couple of minutes each side. Alfie eats between four and six AAA meatballs for a main meal (nb: they make good snacks, too). To freeze, place raw balls on baking paper in a plastic container. Put whole container into the freezer and when the balls are frozen, chuck them into a freezer bag (remember to reuse these!) This way, they don’t stick together. Defrost in the fridge.


  1. Jo says

    Wow…Ayva’s been published!! Thanks for this recipe Jo. It’s just a shame that she doesn’t enjoy mine anywhere near as much as yours. What’s that about??!
    Love the new look page x

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