Asian Pork and Ginger Meatballs in Sticky Soy Glaze

Asian Pork and Ginger Meatballs in Sticky Soy Glaze

PREP TIME

20 minutes

COOK TIME

15 minutes

SERVES

4 people

COOKING NOTES

Whip up these punchy Pork + Ginger Meatballs in a glossy, sticky soy glaze – simple to make, full of flavour, and perfect for midweek magic. Made with Linley Valley Free Range Pork, fresh ginger and a fuss-free list of gluten and dairy-free ingredients, they’re a nourishing option that ticks all the boxes. Serve them hot from the pan or stash a double batch for easy, protein-packed lunches. A little prep now, a whole lot of delicious later.

INGREDIENTS

Meatballs

  • 500 g Linley Valley Free Range Pork Lean Pork Mince
  • 2 spring onions, finely diced
  • 1 Tbsp soy sauce (GF)
  • ½  tsp sesame oil
  • ½ tsp brown sugar
  • 2 tsp fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 Tbsp cornflour

Sticky Soy Glaze

  • 2 Tbsp dark soy sauce (GF)
  • ¼ cup chicken stock
  • 2 Tbsp brown sugar
  • ¼ tsp sesame oil
  • ¼ cup water
  • ½ – 1 Tbsp cornflour 

To serve

  • Spring onions, sliced
  • Toasted sesame seeds
  • Rice, cooked
  • Asian greens, steamed

METHOD

  1. In a medium-sized bowl, combine all meatball ingredients and mix together thoroughly by hand.
  2. With damp hands to prevent sticking, roll mixture into large golf ball-sized pieces, making approximately 16 – 20. 
  3. In a large frying pan, heat a little olive oil over medium-high heat and brown meatballs on all sides (2 – 3 minutes). Remove to a plate and set aside. Meatballs do not need to be cooked through at this point. 
  4. To the same pan, add all glaze ingredients (except cornflour) and simmer over low heat until sugar has dissolved (1 minute). 
  5. Return meatballs to the pan and roll them in the glaze to coat. Simmer meatballs over medium-low heat, spooning over more sauce from time to time. Cook for 10 – 12 minutes or until cooked through.
  6. At this point, the sauce should be thick and glossy. If not, add cornflour and 3 Tbsp of glaze to a small bowl, stir together until cornflour is dissolved, then pour back into the pan, stir through the sauce until it thickens.
  7. Serve meatballs on top of rice, with toasted sesame seeds, spring onion, and steamed asian greens.