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
- Preheat the oven to 190°C/170°C fan/gas mark 5. Line a baking tray with non-stick parchment paper.
- 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.
- 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.
- 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.
- 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.
- Remove the meatballs from the oven and add to the sauce. Simmer gently for five minutes or until the meatballs are completely cooked through.
- 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