• Finely chop garlic.
• In a small bowl, combine the honey, low sodium soy sauce, water and half the garlic. Set aside.

Little cooks: Take charge by combining the sauces! 

• In a large bowl, combine fine breadcrumbs, pork mince, the egg, ginger
paste, remaining garlic and a good pinch of salt and pepper.
• Using damp hands, roll heaped spoonfuls of pork mixture into small 
meatballs (4-5 per person). Transfer to a plate.
• Set your air fryer to 200°C. Place meatballs into air fryer basket and cook 
until cooked through, 8-10 minutes. Add the honey-soy mixture and stir 
until the meatballs are coated in the sauce.

TIP: No air fryer? Heat a frying pan over medium-high heat with a drizzle of olive oil. Cook meatballs, until browned and cooked through, 8-10 minutes. In the last minute, add the honey-soy mixture, tossing, until coated. 

• Meanwhile, slice apple into thin sticks. Thinly slice cucumber into half-moons. Thinly slice fresh chilli (if using).
• In a medium bowl, combine the mayonnaise, ponzu sauce, apple, 
cucumber, slaw mix, baby leaves and crushed peanuts. Season with salt
and pepper. Toss to coat.

Little cooks: Take the lead by tossing the slaw! 

• Thinly slice spring onion.
• Divide slaw between bowls. Top with sticky ginger pork meatballs.
• Spoon over any remaining glaze from the pan.
• Garnish with chilli and spring onion to serve. Enjoy!

Little cooks: Add the finishing touch by sprinkling over the spring onion!