SELF SAUCING HONEY GINGER AND GARLIC PORK MEATBALLS
Ingredients
For The Meatballs
- 600 g Pork mince
- 1/2 cup panko breadcrumbs
- 3 cloves garlic crushed
- 2 tbsp ginger finely grated
- 2 tsp sesame seeds
- 2 tsp sesame oil
- 2 green onions finely chopped
- 1 egg lightly beaten
- 1 tbsp avocado oil (or cooking oil of choice)
- salt and pepper to taste
- soba noodles, black sesame seeds and chopped green onions to serve
For The Sauce
- 1/2 cup tamari
- 1/2 cup mirin
- 2 tsp sesame oil
- 2 tbsp rice wine vinegar
- 1/4 cup raw honey
Instructions
Recipe Notes
To freeze: prepare the pork mixture, roll into balls and place on a piece of parchment paper on a baking tray. Pop the baking tray into the freezer until the meatballs are completely frozen. Transfer to a ziplock bag, and freeze until ready to use.
- Preheat oven to 425F
- Pop the pork, breadcrumbs, garlic, ginger, sesame seeds, sesame oil, green onion, egg, and salt and pepper into a large bowl and mix well to combine
- Place a large deep-sided roasting tray (like the kind you would bake a roast in) in the oven for 5 minutes or until very hot
- Using a tablespoon, roll the pork mixture into balls and set aside. Once the roasting tin is hot, pour in the avocado oil, and add the meatballs. Pop into the preheated oven and cook for 5 minutes
- For the sauce, place the soy tamari, mirin, sesame oil, vinegar and honey into a small bowl and mix to combine
- Remove the meatball tray from the oven. Pour the honey mixture over the meatballs and toss carefully to coat. Pop back into the oven for 15 mins
- Serve the meatballs with the noodles and a sprinkle of black sesame seeds and green onions
Recipe Notes
To freeze: prepare the pork mixture, roll into balls and place on a piece of parchment paper on a baking tray. Pop the baking tray into the freezer until the meatballs are completely frozen. Transfer to a ziplock bag, and freeze until ready to use.