*DISCLOSURE: THIS POST MAY CONTAIN AFFILIATE LINKS.
These guys aren’t your avg meatballs! Boy are they good – it’s almost shameful to not try them at least once. Adding some spring onions, aromatic ginger, sesame & garlic packs these Asian pork meatballs with maximum flavor. The sweet & spicy sauce takes it to another level and it’s the perfect dinner for any night of the week. Infact it’s on our weekly dinner plan for the past 6 weeks as its pretty damn cost effective too.
I write this as I’m sitting on a plane from Brisbane to Abu Dhabi. My wife who inspires me hugely to cook and I are sandwiched between the 3yr old (terrorist) who at 10pm is WELL past her bedtime. After this joyful 13hr flight we will hop on another one for 7hrs on to Dublin!
I still like to think I’ll be able to watch a movie, read a magazine when on the plane but who am I kidding. Traveling on a plane is all about how many “treats” you can stuff in your kids gob to get a few mins peace. Oh and stickers, LOTS of stickers.
The “boss” has taken over entertaining duties for a few mins so I’m using this time to catch up on my writing before I’m subbed in for another round of spot books, rice crackers & making “baby” (her doll) talk #livingthedream
Oh, and ETIHAD sucks! It’s too long a rant to get into but lets just say when they overcharged me it took many phonecalls & emails to finally get in touch with someone. To make matters worse, I got NO apology for an extra charge of $6000 to my CC.
When we moved to Brisbane we made a pact to ourselves that we would visit home every year. This way Olivia can get to see family more than once a year when they visit us in Bris-Vegas. Typically though the weather has been cracking in Dublin the last few weeks. BUT the last 2 days has been POURING rain – hmmmmmm!!!!
So, everything above this was what I managed to write when on the plane – nailed it! Anyways, we had a b’day party for the self proclaimed princess which was good fun. Naturally I did the food. We had some chicken satay sandwiches, gin & beet cured salmon, cold meats etc and naturally a cake. Thanks to my older sis for the help on this one. We did a rainbow layer cake with unicorn toppers. Went down a TREAT. Truthfully though I did have to make it twice. The first one I got to heavy handed with the cream cheese frosting and it was more a leaning tower than cake!!
BACK TO PORK MEATBALLS
Simplicity is the name of the game here. Granted the salad is a little “fancy” that goes with them but if you are feeling lazy you can easily omit it. The beauty of using pork to make your asian meatballs is the higher fat content. in pork means you are left with delicious and juicy meatballs EVERYTIME (unless you cook em for 3 times the recommended cook time!)
The majority of ingredients are pantry staples and have long shelf lives so if you make these meatballs up you can park the ingredients until next time. Truthfully though that won’t happen! Alternatively you can use the sesame oil to make some delicious hummus and garlic/ginger well goes with most things so I’m sure they won’t go to waste!! However if you are falling short of ideas my chimichurri recipe is a great one for any/all grilled meats and veg.
Does anyone else struggle with something so simple? Damn, it’s like my achilles heel. It’s prob the only thing the “boss” can make better than me. Well, the simple answer is a microwave and a rice cooker. OR just get someone else to do it. Who knew something so darn easy would make a mockery out of me 99% of the time………..
My last post was about crispy golden shallots. You know the ones that you can pick up in any Asian market and sprinkle them on top of Asian salads and curries. Yep those ones – well click the link HERE and make em yourself. So good and work great with this Asian pork meatballs recipe to add a little texture on top 😉
Enough of my ramblings, lets get on with the all important recipe.
Happy Cooking and Happy Eating Friends!!
- 600 g pork mince
- 2 tsp grated ginger
- 1 tbsp sesame oil
- 2 cloves garlic crushed
- 1 spring onion chopped
- 3 tbsp Asian chili garlic sauce
- 4 tbsp sesame oil
- 2 cloves garlic crushed
- 2 tbsp grated ginger
- 2 tbsp honey
- 5 tbsp rice vinegar
- 3 tbsp mirin
- 1 handful beansprouts
- 1 red chili sliced at angle
- 1 handful mint
- 1 handful coriander
- 1 tbsp peanuts chopped
- 1 spring onion sliced at angle
- 2 tbsp crispy shallots
- 1 lime wedge
- Mix all the ingredients together and make 12 x 50g meatballs.
- Fry meatballs in 2 tbsp olive oil on medium - high heat until golden in outside. Place on baking sheet and bake in oven for 8-10 minutes @ 180c.
- While meatballs are in oven add sesame oil to frying pan used to sear them.
- Add garlic, ginger & asian chili sauce and stir for a minute. Add remaining ingredients and cook on low heat for 2 - 3 minutes until sticky and thickened slightly.
- Once meatballs are cooked add them back to sauce to coat.
- Combine all ingredients together and set aside until ready to serve
- I serve this with rice (that I have typically screwed up hence the lack of recipe!). Top with 3 meatballs per person, a drizzle of sauce and handful of salad for freshness.
- If not making the salad then sprinkle with a little coriander to finish or serve with green beans.
- mixing bowl
- chef knives
- chopping board
- frying pan
- baking tray
- wooden spoon
- rice maker 😉
- you can substitute red onion instead of spring onion within the meatballs
- use pork mince with a higher fat content for moister and juicier meatballs
- the salad adds GREAT freshness to the dish so try add it in as it makes the difference!
- meatballs can be rolled in advance so if you have a few minutes before work in the AM feel free to make them then. Best do the salad as fresh as possible!
- if you like your dish very saucy then up the quantities of the sauce and cook for a minute or two longer to help thicken