Golden pork meatballs coated in a sticky ginger, honey and soy sauce make an easy dinner full of flavour. Just Fresh Ginger Juice adds a warming kick to both the meatballs and the glaze, while lime balances the sweetness. Serve over steamed rice with your favourite greens.
Ingredients
For the meatballs
-
500g pork mince
-
2 tbsp Just Fresh Ginger Juice
-
2 garlic cloves, crushed
-
2 spring onions, finely sliced
-
2 tbsp soy sauce
-
1 tsp sesame oil
-
30g panko breadcrumbs
-
Black pepper, to taste
-
1 tbsp neutral oil, for cooking
For the sticky ginger sauce
-
3 tbsp Just Fresh Ginger Juice
-
3 tbsp soy sauce
-
2 tbsp honey
-
1 tbsp rice vinegar
-
1 tbsp Just Fresh Lime Juice
-
1 tsp sesame oil
-
1 garlic clove, crushed
-
1 tsp cornflour mixed with 1 tbsp cold water
Method
-
Combine the pork mince, ginger juice, garlic, spring onions, soy sauce, sesame oil, breadcrumbs and black pepper in a large bowl. Mix until just combined.
-
Roll into approximately 20 small meatballs.
-
Heat the neutral oil in a large frying pan over medium-high heat. Cook the meatballs for 8–10 minutes, turning regularly, until browned and cooked through. Remove from the pan and set aside.
-
Reduce the heat to medium. Add the sauce ingredients, except the cornflour mixture, to the same pan. Stir and simmer for 2–3 minutes.
-
Stir in the cornflour mixture and cook briefly until the sauce becomes thick and glossy.
-
Return the meatballs to the pan and toss until coated in the sticky sauce.
-
Serve over steamed rice with greens, spooning over any remaining sauce.