If you want a fast, healthy, tasty dinner, this one is for you. I am completely enamoured with pork sausage meat at the moment, because it is already seasoned and minimises the prep work. I do this recipe with zucchini noodles, because I love that the veggie component is already taken care of, but if they aren’t your thing, you could do rice noodles instead. The fresh, clean flavour of the zucchini, avo and basil compliment the tanginess of the sauce wonderfully. Add a chopped fresh chili to the sauce if you’re feeling spicy. This is my new favourite weeknight meal!
Sticky Sesame Ginger Pork on Zucchini Noodles
*adapted from WW Taste
400g pork sausages
500g zucchini noodles
3 tblsp grated ginger
1 tsp sesame oil
1 green apple, peeled and grated
2 tblsp olive oil
5 tblsp sweet chili sauce
2.5 tblsp soy sauce
1 ripe avo
Fresh basil & sesame seeds, to garnish
Squeeze the sausage stuffing out of the skins into a mixing bowl. Add the grated ginger, grated apple (chopped finely), sesame oil and a very generous amount of salt and pepper, and mix thoroughly. Roll into bite-sized meatballs and fry in the olive oil until browned and cooked through. You will need to do two batches. Add the combined sweet chilli and soy sauce, heat until bubbling, then gently toss through all the meatballs.
Steam the zucchini noodles for 2.5 minutes, drain well. Plate the noodles, sliced avo, torn fresh basil and top with the sticky meatballs. Garnish with sesame seeds and serve.
Note: The meatballs freeze really well. So I make the recipe with half the zucchini noodles (which feeds two people), and put the other half, with their sauce, into a tupperware in the freezer for another time.