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Ginger & Miso Glazed Pork Meatballs

Based on 1 ratings

“You can use any other flour for the meatballs (e.g. coconut, buckwheat, gluten free, plain, etc.)”

Difficulty

Medium 👍
20
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
3 sprigs scallions
475 g pork shoulder
egg
1 tbsp toasted sesame oil
1 tbsp spelt flour
2 tbsp olive oil
100 ml water (hot)
1 tsp white miso paste
3 tbsp dark soy sauce
2 tbsp honey
3 tbsp mirin
3 tbsp rice vinegar
1 tsp cornflour
ginger (grated)
salt
pepper

Utensils

  • large bowl
  • oven
  • ice cream scoop
  • baking sheet
  • bowl
  • nonstick pan
  • Step 1/5

    • 475 g pork shoulder
    • ginger (grated)
    • egg
    • 1 tbsp toasted sesame oil
    • 3 sprigs scallions
    • 1 tbsp spelt flour
    • salt
    • pepper
    • large bowl

    In a large mixing bowl place pork mince, grated ginger, egg, sesame oil, spring onions (reserve some for garnish), season with salt & pepper. Add flour and mix well for a couple of minutes or until fully combined.

  • Step 2/5

    • 2 tbsp olive oil
    • oven
    • ice cream scoop
    • baking sheet

    Pre-heat oven to 180°C/356°F. Using a teaspoon or a small cookie scoop, make equal sized meatballs, place them on a baking sheet and drizzle with olive oil. Bake for 12-15 Minutes or until golden.

  • Step 3/5

    • 100 ml water (hot)
    • 1 tsp white miso paste
    • 3 tbsp dark soy sauce
    • 2 tbsp honey
    • 3 tbsp mirin
    • 3 tbsp rice vinegar
    • 1 tsp cornflour
    • ginger (grated)
    • bowl

    Meanwhile, in a small mixing bowl whisk together hot water, miso paste, soy sauce, honey, mirin, rice vinegar, ginger juice and cornflour.

  • Step 4/5

    • nonstick pan

    Heat a large non stick frying pan over medium heat, add in baked meatballs and pour over the sauce. Shake the pan to coat the meatballs and simmer for 2 Minutes or until the sauce has thickened.

  • Step 5/5

    Serve with your favourite sides - for example - noodles, rice or salad. Drizzle over the remaining sauce, sprinkle with spring onions and enjoy!