Soy Pork and Ginger Meatballs with Asian Greens



1.5 lb. minced lean pork
2 Tbsp All Purpose flour
2.5 Tbsp soy sauce
2 Tbsp finely chopped ginger
1 Tbsp Hoisin sauce
2 cloves garlic chopped finely
1 small chilli (optional)
Cooking oil spray

Asian greens

2 Tbsp canola oil
1 bunch choy sum, chopped into 3-4 “pieces
4 green onions, trimmed and cut into 1” pieces
1 clove garlic, sliced
1 Tbsp soy sauce
2 Tbsp Hoisin sauce
½ cup chicken broth


To make the meatballs

Preheat the oven to 460 degrees and spray the tray with the cooking oil.

Mix all the ingredients together in a large bowl and shape into balls the size of a golf ball. Place these on the tray with a little space between and cook in the oven for 8-10 minutes.


Asian Greens

Heat the oil in a wok or frying pan over med to high heat; add choy sum and spring onion and stir-fry for 1-2 minutes until wilted. Add the ginger and garlic and toss with the veggies for another 2 minutes. Stir in the soy, Hoisin and broth and bring to a low boil.

Serve the meatballs and greens with some of the broth spooned over.



If you need this to have a higher liquid content for ease of swallow, increase the broth with the greens and allow it to be more of a soup consistency. The meatballs can be dropped into this and will absorb some of the liquid for easier chewing.


Yield: 8 serving
Calories: 160
Total fat (g): 7
Protein (g):  17
Total Carbohydrate (g): 7
Total sugars (g):  2
Dietary fiber (g):  1
Sodium (mg): 343