Yay, a change from chicken! It’s Autumn and some nights just a wee bit cool for a salad. So I thought something a bit warming would be perfect, though not too heavy as it’s not Winter yet! I had some pork mince and undertook a little google search and found the following recipe on souffle bombay . Her photos are SO GOOD, and it definitely ticked all the boxes. I doubled the sauce ingredients just because I always want more sauce. Mr MWCED liked it too, so likely that it will be cooked again.
Asian Pork Meatballs with Spicy Ginger Garlic Sauce
Ingredients
- Meatballs
- 700g pork
- 2 TBS finely chopped onion
- 2 large cloves garlic, finely chopped
- 1 tsp ginger finely chopped (I used purchased minced ginger)
- ½ TBS sesame oil
- salt & pepper
- Ginger Garlic Sauce
- 3 TBS sesame oil
- 1 tsp minced garlic
- 1 TBS minced ginger
- 1½ TBS rice wine vinegar
- 2 TBS honey
- 1-2 TBS Chili with Garlic Sauce
- ½ tsp cornflour
- Coriander to garnish
Instructions
- For Meatballs:
- Combine all ingredients together and form balls.
- When ready to cook, preheat oven to 350 degrees.
- Use a small amount of olive oil (2-3 TBS or so) to fry the meatballs until nicely browned. Note: I used purchased pork mince and was Very Annoyed about how much water came out of them. They were broiling rather than browning. Hmmmph. Note to self, either buy better quality mince or make my own.
- Place meatballs on a baking sheet and bake another 10 minutes until cooked through.
- For Spicy Ginger-Garlic Sauce
- In a pan combine sesame oil, garlic and ginger and saute for 1-2 minutes until fragrant. Add in vinegar, honey and chili with garlic sauce and bring to a boil. Add in cornflour and whisk until combined and thickened. Taste & adjust. I am a sauce fiend and made double the amount of the sauce. Doubled all ingredients, except the sesame oil, used 5 TBS of sesame oil. Definitely better amount of sauce when doubled – imho.
- Place meatballs in pan, coat with sauce, garnish with coriander leaves and serve. Oh Damn, no coriander in our garden tonight, so had to sub parsley. Coriander would definitey have been MUCH better.
- I boiled some beans and added them to the top of the meatballs when serving, and we also had saffron basmati.
Just a pinch or so of saffron mixed into some warm water and then tipped into the bowl of the rice cooker. Add a little butter, rice and water and be happy.
