Sticky soy and sesame meatballs
Rich, delicious and so versatile these sticky soy and sesame meatballs are perfect for lunch, dinner or finger food.
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Prep Time
15 Minutes -
Cook Time
10 Minutes -
Serves
4-6 People
Ingredients
- 500g minced pork
- ½ cup white breadcrumbs (panko style are best)
- 1 tablespoon ginger, finely grated
- 2 small cloves of garlic, minced
- 2 tablespoons dark soy sauce
- 1 tablespoon cornflour
- 3 spring onions thinly sliced, 3 cut into 4cm batons
- 1 tablespoon sunflower or peanut oil (for frying)
- 1 tablespoon roasted sesame seeds for garnish
for the sticky soy glaze
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, finely grated
- 4 tablespoons Kecap manis
- 2 tablespoons soy sauce
- 1 teaspoon Sambal olek (add more if you like things hot)
- 1 tablespoon brown rice vinegar
to decorate
- 3 spring onions cut in 3-4cm batons
- 1 long red chilli cut in thin diagonal slices
You'll Need
- Multix Cling
- Multix All Purpose Containers
Method
- Combine all the meatball ingredients, except oil and sesame seeds, in a bowl and mix well until the mixture becomes slightly sticky (clean hands work best for this).
- Roll into 3cm-diameter balls place on a tray, cover with cling wrap and refrigerate to rest (30 minutes).In a small pan, combine all of the ingredients for the glaze and heat gently (remove from heat).
- Heat a char-grill or large frying pan to medium heat brush the pan with the oil. Add meatballs, cook turning occasionally for around 8-10 minutes or until golden brown and cooked through.
- Once the balls are cooked turn the heat right down and brush lightly with the warmed glaze and turn until well coated. Transfer to a serving plate, top with any extra glaze and serve hot, scattered with spring onion batons, chilli slices and sesame seeds.
- Serve with rice and steamed veg’ or with tooth picks as a easy canapé.
Tip: You can make double quantities of these meatballs cook them, then freeze in Multix all purpose containers to microwave later for a fast weekday meal.