Sticky Hoisin Pork Meatballs

Published 1st January, 2019

Cuisine: Asian   Serves: 4

Preparation: 20 Mins   Cooking: 15 Mins


  • 800 gm Barossa Fine Foods Pork Mince
  • 1 Egg, lightly beaten
  • ½ Cup Panko bread crumbs
  • 2 tbls Hoisin sauce
  • 1 tbls Fish sauce
  • 2 Spring onions, finely chopped
  • 2 tbls Ginger, grated finely
  • 2 tbls sesame oil


  • 1 Cup Hoisin sauce
  • ½ Cup water
  • 4 tbls Rice wine vinegar
  • Toasted sesame seeds & fresh coriander to serve


  1. In a large bowl combine Pork mince, egg, panko bread crumbs, hoisin sauce, fish sauce, finely chopped spring onions & grated ginger.
  2. Mix well to combine. Roll into balls approximately one tbls in size.
  3. In a heavy based fry pan over a medium heat, fry the meat balls in the sesame oil until browned on all sides.
  4. Add the hoisin, water & rice wine vinegar, bring to a simmer.
  5. Cook for a further 10-12 minutes, until the meatballs are cooked through and the sauce has reduced a little.
  6. Sprinkle with toasted sesame seeds and coriander, serve with steamed Asian greens & rice