Pork Meatballs with Oyster Sauce

Pork Meatballs with Oyster Sauce

Pork Meatballs with Oyster Sauce



  • 600g pork mince
  • 4 green onions, finely chopped
  • 2 cloves garlic, crushed
  • 2 tbsps Changs Oyster Sauce
  • 3 tbsps Changs Sesame Oil
  • 1tbsp Changs Light Soy Sauce
  • 1 egg, lightly whisked
  • 1/4 cup rice bran or vegetable oil
  • 100g mini mixed capsicums, sliced
  • 200g Swiss brown mushrooms, sliced
  • 150g oyster mushrooms, sliced
  • 150g cherry tomatoes
  • 1/2 small bunch watercress, washed, picked
  • 2x 100g packets Changs Original Fried Noodles


  1. Combine mince, onion, 1/2 the garlic, Oyster sauce, 1/2 the Sesame oil, Soy sauce and egg in a medium bowl until well mixed.
  2. Shape 1/4 cup portions into balls, flatten slightly.
  3. Heat the rice bran oil in a large frying pan over medium heat.
  4. Cook meatballs, in batches, turning, for 4-5 minutes or until golden and cooked through.
  5. Transfer to a plate and add remaining garlic and Sesame oil to the frying pan with the capsicum, mushrooms and tomatoes.
  6. Stir fry 2-3 minutes or until mushrooms are softened.
  7. Return meatballs to pan with watercress and noodles and toss to combine.

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