• Finely chop garlic.
• Slice avocado in half, scoop out flesh and cut into small chunks. 
• Thinly slice pear, celery and fresh chilli (if using). 
• Finely shred cos lettuce (see ingredients)
• In a small bowl, combine the honey, 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. Remove from basket, then 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.

• In a medium bowl, combine ponzu sauce, avocado, pear, celery, cos 
lettuce, slaw mix and crispy shallots. Season with salt and pepper. Toss 
to coat. 

Little cooks: Take the lead by tossing the slaw! 

• Thinly slice spring onion.
• Divide avocado 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!