Friday, June 8, 2018

Chinese Pork Meatballs

I came up with this recipe on a bit of a whim and made it for the first time this week and everyone loved it! They taste great even without the hoisin glaze, but the glaze adds the perfect amount of sticky salty/sweetness. These would be perfect for a party, made smaller and served on toothpicks. I served my meatballs with rice but you could serve these on lettuce leaves and eat them as wraps or even with a fried noodle salad. Yum!

Chinese Pork Meatballs
Serves 8
  • 1kg lean pork mince
  • 2 spring onions thinly sliced
  • 3 garlic cloves crushed
  • 1/2 teaspoon chinese five spice
  • 1 egg lightly whisked
  • 1 cup breadcrumbs
  • 1 1/2 teaspoons minced ginger
  • Black pepper for seasoning
  • 1 medium carrot peeled and grated
  • 2 tablespoons soy sauce (salt reduced if preferred)
  • Sesame seeds for garnish
  • Vegetable oil
Hoisin Glaze
  • 1/2 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 4 teaspoons rice wine vinegar
  • 1 tablespoon water
  • 1 garlic clove crushed
1. In a mixing bowl combine pork mince, ginger, garlic, chinese five spice, soy, spring onion, carrot, egg and breadcrumbs. Season with pepper. Roll into desired size and place onto a plate. Wrap in cling film and allow to firm up in the fridge for at least an hour.
2. Preheat oven to 210°c (190°c fanforced). Place meatballs onto a lined baking tray. Cook in oven for 20-25 minutes turning half way.
3. For the sauce combine hoisin, soy, sesame oil, rice wine vinegar and water in a bowl. Heat a small amount of vegetable oil in a frying pan over medium heat and fry garlic for one minute. Reduce heat and add sauce mixture. Mix until heated through. Turn heat off.
4. Once meatballs are cooked, add them to the glaze and stir gently to coat (you may need to do this in two batches). Garnish meatballs with sesame seeds. Serve.

Xo Bec

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