I got a good deal on minced pork, so instead of making the traditional meatballs, potatoes and gravy I wanted to try something different!
The meatballs I wanted to have a little spice and different taste, so I decided to use sichuan pepper for the taste and the special tingly feeling it imparts in the mouth.
Besides the spices, its a pretty basic meatball recipe. Mix minced pork, ost meal, egg, milk and spices like you would with a regular meatball recipe and fry them on a pan.
The day before:
For starters, the chickpeas was rehydtated for 3 hours and drained, the drained and almost fully hydrated chickpeas got to soak up a marinade of 1 tbsp soy sauce, 1 tsp chili and a tsp of red wine vinegar. Let them sit in the fridge the night over to absorb all the marinade.
On the day.
Fry the chickpeas in a pan for at least 15 minutes and start the rice cooking while preparing the meat for the meatballs. If done right everything should line up just right for being prepped. Put the individual components on the plate and in the containers, trying to seperate them a little.
The vegetables is just a store bought frozen bag of mixed vegetables! Fry quickly in the pan at relatively high heat, reduce heat and add the sauce, let thicken and divide on the plate and containers.
Chickpeas:
130g chickpeas.
1 tbsp soy sauce.
1 tsp chili flakes.
1 tsp red wine vinegar.
Meatballs:
300g minced pork.
1 dl oatmeal.
1 egg.
Milk, enough to make the meat have the right consistency.
1 tsp chili.
1 tsp sichuan pepper (ground)
1 tsp ground ginger.
1/4 tsp MSG.
Salt and pepper to taste.
Sauce:
1 dl soy sauce.
3 tbsp water.
2 tbsp white vinegar.
1 tbsp sugar.
1 tsp chili.
1 tsp ginger.
1 tsp coriander powder.
A little bit of corn starch to thicken the sauce.
Rice:
2 dl rice.
3 dl water.
1/2 cube of chicken bouillon.
Salt.
This recipe yields four portions.
Price breakdown.
Pork $1.55
Eg $0.23
Chickpeas $0.39
Frozen vegetables $1.55
