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Sticky Sesame and Ginger Pork Meatballs

These Sticky Sesame and Ginger Pork Meatballs are sweet, sticky and delicious! 
Course Main Course
Cuisine Asian
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 6 servings
Calories 720kcal

Ingredients

  • 1 ¾ pounds ground pork
  • ½ cup panko breadcrumbs
  • 2 cloves garlic crushed
  • 2 tablespoons ginger finely grated
  • 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
  • ¾ pound soba noodles cooked, to serve
  • baby micro purple shiso leaves and black sesame seeds, to serve

sticky soy sauce

  • 1 tablespoon dashi powder
  • ½ cup soy sauce
  • ¾ cup mirin (Japanese rice wine)
  • 2 teaspoons sesame oil
  • 2 tablespoons rice wine vinegar
  • ¼ cup honey

Instructions

  • 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.

Nutrition

Calories: 720kcal | Carbohydrates: 72g | Protein: 34g | Fat: 34g | Saturated Fat: 13g | Cholesterol: 122mg | Sodium: 1883mg | Potassium: 618mg | Sugar: 19g | Vitamin A: 190IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 3.8mg