Hoisin meatball and noodle tray bake


Recipe may contain gluten, peanuts, tree nuts, milk and fish.

This super-easy noodle and meatball traybake is a great mid-week meal for kids. Plus, it is low in saturated fat.

14 Ingredients

  • 3 green onions, trimmed

  • 500g pork and veal mince

  • 1/3 cup dried breadcrumbs

  • 1 egg, lightly beaten

  • 1/4 tsp dried chilli flakes

  • 3 garlic cloves, crushed

  • 3 tsp finely grated fresh ginger

  • 1/2 cup hoisin sauce

  • 1/3 cup oyster sauce

  • 1 bunch broccolini, trimmed

  • 1 bunch pak choy, trimmed, leaves separated

  • 400g packet fresh egg noodles

  • 1/2 cup fresh coriander leaves

  • Lime cheeks, to serve

3 Method Steps

  • Step 1

    Preheat oven to 220C/200C fan-forced. Reserve green section of onions. Finely chop white section of onions and place in a large bowl. Add mince, breadcrumbs, egg, chilli, half the garlic, half the ginger and 1⁄4 cup hoisin sauce. Season with salt and pepper. Mix to combine. Roll level tablespoons of mixture into balls. Place in a 4cm-deep metal baking tray. Bake for 10 minutes or until almost cooked through

  • Step 2

    Combine oyster sauce, 2 tablespoons water and remaining ginger, garlic and hoisin sauce in a small bowl. Remove tray from oven. Pour over half the oyster sauce mixture and toss to coat. Top meatballs with broccolini and pak choy. Drizzle with remaining sauce mixture. Return tray to oven. Bake for a further 10 minutes or until vegetables are tender.

  • Step 3

    Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain. Add noodles to tray. Toss to coat. Bake for a further 2 minutes. Thinly slice reserved green onion. Sprinkle noodles with onion and coriander. Serve with lime cheeks.

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Nutritional Information

Per serving

  • 608

  • 2544 kj

  • 12g

  • 3.9g

  • 6g

  • 47.4g

  • 3334mg

  • 70.6g

All quantities above are averages

Image by Brett Stevens And Brett Stevens

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