Serves 4

For the meatballs:

450g pork mince
1 large egg
60g breadcrumbs
1 garlic clove, crushed
1 x 4cm piece of ginger, peeled and grated

½ tsp soy sauce

2 spring onions, chopped

Salt and black pepper

For the teriyaki sauce:

350ml water
85g brown sugar
70ml light soy sauce
1 garlic clove, crushed
1 x 5cm piece of ginger, peeled and grated

1 tbsp cornflour
1 tbsp rice wine vinegar

To serve:

Noodles
Sesame seeds

Tenderstem broccoli

1. Preheat the oven to 190°C/170°C fan/gas mark 5. Line a baking tray with non-stick parchment paper.
2. In a bowl, combine the pork mince, egg, breadcrumbs, garlic, ginger, soy sauce and spring onions. Season with salt and pepper. Use your hands to mix until combined.
3. Divide and shape the meatball mixture into 16 small balls. Place the shaped meatballs onto the prepared baking tray and bake for 20 minutes or until golden brown.
4. For the teriyaki sauce, add the water, sugar, soy sauce, garlic and ginger to a small saucepan. Bring to a simmer, stirring until the sugar is dissolved. Cook for five minutes until the sauce starts to thicken.
5. Combine the cornflour with the rice wine vinegar and add to the sauce. Whisk until the sauce thickens, adding a little water if needed to loosen.
6. Remove the meatballs from the oven and add to the sauce. Simmer gently for five minutes or until the meatballs are completely cooked through.
7. Serve with noodles, tenderstem broccoli and a sprinkle of sesame seeds.

Per serving

495kcals, 6.7g fat (0.6g saturated), 106.3g carbs (22.3g sugars), 5.3g protein, 2.4g fibre, 1.235g sodium