Go Back
Print
Recipe Image
Smaller
Normal
Larger
Glazed Pork Meatballs
Irene Muller
These glazed meatballs are heavily inspired with an Asian infusion making them full of flavour with a taste that is simply divine!
5
from 1 vote
Print Recipe
Pin Recipe
Prep Time
30
minutes
mins
Cook Time
30
minutes
mins
Total Time
1
hour
hr
Course
Main Course, Snack
Cuisine
Global
Servings
16
Ingredients
1
kg
pork mince
2
Extra Large
eggs
250
ml
panko or breadcrumbs
10
ml
fish sauce
4
spring onions
finely chopped
30
ml
chopped chives
2
knobs fresh ginger
peeled and finely chopped
2
red chilies
deseeded and finely chopped
For The Glaze
10
ml
oil
6
spring onions
finely chopped
2
red chilies
deseeded and finely chopped
30
ml
sesame seeds
250
ml
teriyaki sauce or hoisin sauce
Instructions
Preheat the oven to 180degrees C / 350 degrees F
Mix all the ingredients for the meatballs together and roll about 60 balls. Arrange on a baking tray that has been sprayed with Cook and Spray.
Bake for about 25 to 45 minutes, depending on your oven. They must be nice and brown.
To Make The Glaze:
Heat the oil in a large pan and saute the spring onions, chili, and sesame seeds for a minute or two. Add the sauce and heat through.
Add the meatballs to the sauce and stir-fry until sticky. Fry in batches if the pan is too small for all the meatballs at once.
Serve with steamed rice and stir-fried vegetables.
Keyword
Pork