Makes 28 small meatballs
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For the teriyaki sauce:
To serve:
- Preheat the oven to 190˚C/170˚C fan/gas mark 5 and spray a baking tray with cooking spray.
- In a large bowl, mix the minced beef and pork until just combined. In a small bowl, combine the beaten egg, spring onions, garlic, ginger, soy sauce and hot sauce until well combined, then add to the meat along with the breadcrumbs.
- Mix as gently and as little as possible until everything is just combined.
- Form the mixture into meatballs about 3cm in diameter. Place on the prepared baking tray and bake for 16–18 minutes until just barely cooked through.
- Meanwhile, place a large pan over medium-high heat. Add the soy sauce, ginger, garlic, brown sugar, honey and 300ml of the water, then whisk until completely combined.
- In a cup, stir together the cornflour and the remaining 60ml of water.
- Bring the sauce to a boil, then remove from heat. Whisk the cornflour mixture into the sauce, then return to the heat.
- Return the sauce to a boil, whisking constantly to avoid lumps, then reduce the heat to low and allow to simmer.
- Add the meatballs into the sauce and stir to coat them. Allow the meatballs to simmer in the sauce until heated through.
- Sprinkle with sesame seeds and spring onions, then serve with rice.
Nutrition Facts
Per serving: 456kcals, 19.2g fat (3.2g saturated), 43.9g carbs, 26.6g sugars, 48.1g protein, 1.8g fibre, 1.976g sodium
TOP TIP
If you like this dish, you must try this Thai green curry with pork meatballs