Gingery pork meatballs cook easily in the oven and get a delicious sticky sweet glaze in these Sticky Sesame and Ginger Meatballs.
I am a firm believer in meal planning and shopping with a list. Sometimes though I don’t get around to making the recipes that I planned and then I end up with ingredients in my fridge and freezer. Such was the case with the pound and a half of ground pork that I found in my freezer. I remember buying it for a specific recipe, but then when I actually went to make the recipe, I realized that I forgot to defrost the pork. So, it’s been sitting in my freezer.
I am currently working on an eat from the fridge, freezer and pantry challenge. I admit it, I am a hoarder. I have too much in my pantry and too much in my freezer. Costco is not my friend in this matter!!
So I went looking for recipes using ground pork. I knew I wanted to do something Asian-y – maybe Vietnamese or Thai. I found these Sticky Sesame and Ginger Pork Meatballs from Donna Hay in the August/September 2015 (#82) issue of her magazine. What I liked about these was that they baked in the oven, no splattering the cooktop.
These were delicious! I’m not going to lie, that sticky sauce was a bit of a pain to clean up out of the roasting pan. A little vinegar and water sprayed on it, took it right off though. After I cooked the noodles, I put them in the pan with the meatballs so that they could get nice and saucy. I also added edamame to the noodles. I just dropped about a cup and a half (what I had in the freezer), into the boiling water with the noodles, they cooked in about the same time. Perfect. I also didn’t have shiso leaves, so I used cilantro.
- 1 3/4 pounds ground pork
- ½ cup (35g) panko (Japanese) breadcrumbs
- 2 cloves garlic, crushed
- 2 tablespoons finely grated ginger
- 2 teaspoons sesame seeds
- 2 teaspoons sesame oil
- 1 teaspoon shichimi togarashi+, plus extra to serve
- 2 green onions (scallions), finely chopped
- 1 egg, lightly beaten
- sea salt and cracked black pepper
- 1 tablespoon vegetable oil
- 3/4 pound soba noodles, cooked, to serve
- baby (micro) purple shiso leaves and black sesame seeds, to serve
- 1 tablespoon dashi powder
- ½ cup (125ml) soy sauce
- ¾ cup (180ml) mirin (Japanese rice wine)
- 2 teaspoons sesame oil
- 2 tablespoons rice wine vinegar
- ¼ cup (90g) honey
- Preheat oven to 425.
- Combine the pork, breadcrumbs, garlic, ginger, sesame seeds, sesame oil, shichimi togarashi, green onions, egg and salt and pepper in a bowl.
- Place the vegetable oil in a deep sided roasting pan and place in the oven for 5 minutes.
- Roll a tablespoon of the pork into balls and set aside. Remove the pan from the oven and carefully place the meatballs in the pan. Return to the oven and bake for 5 minutes.
- Combine the dashi powder, soy sauce, mirin, sesame oil, rice wine vinegar and honey in a small bowl.
- Remove the pan from the oven and carefully add the sticky soy sauce mixture, tossing gently to coat. Return to the oven and cook for 15 minutes. Serve with soba noodles and garnish with fresh shiso leaves.