Sticky Hoisin Pork Meatballs
Published 1st January, 2019
Cuisine: Asian Serves: 4
Preparation: 20 Mins Cooking: 15 Mins
Ingredients
- 800 g Barossa Fine Foods Pork Mince
- 1 Egg, lightly beaten
- ½ Cup Panko bread crumbs
- 2 tbsp Hoisin sauce
- 1 tbsp Fish sauce
- 2 Spring onions, finely chopped
- 2 tbsp Ginger, grated finely
- 2 tbsp Sesame oil
Sauce
- 1 cup Hoisin sauce
- ½ cup water
- 4 tbsp Rice wine vinegar
- Toasted sesame seeds & fresh coriander to serve
Method
- In a large bowl combine pork mince, egg, panko bread crumbs, hoisin sauce, fish sauce, finely chopped spring onions & grated ginger.
- Mix well to combine. Roll into balls approximately 1 tbsp in size.
- In a heavy based fry pan over a medium heat, fry the meatballs in the sesame oil until browned on all sides.
- Add the hoisin, water and rice wine vinegar, bring to a simmer.
- Cook for a further 10-12 minutes, until the meatballs are cooked through and the sauce has reduced a little.
- Sprinkle with toasted sesame seeds and coriander, serve with steamed Asian greens and rice.
where to find us
- Find Barossa Fine Foods’ range of meats in leading independent supermarkets and our retail stores across South Australia.