Ingredients (serves 10)
Pork Meatballs
• 1.2kg pork mince
• 100g panko breadcrumbs
• 10 cloves garlic, crushed
• 80g ginger, finely grated
• 20g sesame seeds
• 50mls sesame oil
• 4 green shallots, finely chopped
• 2 egg, lightly beaten
• Sea salt and cracked black pepper
• 60ml olive oil
• 500g white cabbage, shredded
• black sesame seeds, to garnish
• Sliced green shallots or micro herbs, to garnish
Soy and mirin glaze
• 250ml soy sauce
• 250ml mirin
• 60ml sesame oil
• 100ml rice wine vinegar
• 125g honey
Meatballs
- Place pork mince, breadcrumbs, garlic, ginger, sesame seeds, sesame oil, green shallots, egg, salt and pepper in a large bowl and mix until fully combined. Cover and refrigerate overnight to allow flavours to develop.
- Preheat oven to 180C.
- Place a large deep-sided roasting pan in the oven for 5 minutes or until very hot.
- Using a tablespoon, roll pork mixture into balls. Once roasting pan is hot, pour in olive oil and add meatballs. Cook for 5 minutes.
- Remove roasting pan from oven and pour soy and mirin mixture over meatballs. Toss carefully to coat. Return meatballs to oven for 15 minutes.
Soy and mirin glaze
- Place soy, mirin, sesame oil, 60mls rice wine vinegar and honey in a small bowl and whisk to combine. Set aside.
To serve
- Toss shredded cabbage with green onions or micro herbs and remaining rice wine vinegar.
- Divide glazed meatballs and cabbage slaw between serving bowls and sprinkle with sesame seeds.
Cost per plate approx $4.00*
