Honey Soy Meatballs

Ingredients

  • 1 tbsp vegetable oil
  • 5cm (2 inch) piece ginger, peeled and finely julienned
  • 1 bottle Marion’s Kitchen Honey Soy Garlic Marinade
  • ½ cup panko breadcrumbs
  • ¼ cup chicken stock
  • 500g (1 lb) pork mince
  • ¼ cup finely sliced spring onion (scallions)
  • 2 garlic cloves, finely grated or minced
  • 1 tsp sesame oil
  • 1 tsp sea salt
  • Steamed broccolini to serve
  • Steamed rice to serve
  • Finely sliced spring onion (scallions), to serve (optional)

Method

  1. Prepare the meatball mixture
  2. In a small bowl, combine the panko breadcrumbs and chicken stock. Stir and allow the mixture to soak for about a minute until softened.
  3. Meanwhile, place the pork mince, spring onion, garlic, sesame oil and salt into a large mixing bowl. Add 3 tablespoons of the Honey Soy Garlic Marinade, followed by the softened breadcrumbs. Gently combine until just mixed. Avoid overworking the mixture to keep the meatballs tender. Roll into golf ball-sized portions and place them on a tray lined with baking paper.
  4. Cook the meatballs
  5. Heat the vegetable oil in a large non-stick frying pan over medium-high heat. Once hot, add the meatballs and cook for 3–4 minutes, turning occasionally, until brown on the outside. They won’t be fully cooked yet, remove them from the pan and set aside.
  6. Make the sauce
  7. Using the same pan, add the julienned ginger and sauté for about 2 minutes until fragrant. Return the meatballs to the pan and pour in the remaining Honey Soy Garlic Marinade. Reduce the heat to medium, cover with a lid, and cook for another 3–4 minutes or until the meatballs are cooked through and coated in a glossy sauce.
  8. To serve
  9. Spoon the meatballs over steamed rice and serve with broccolini on the side. Drizzle over the sticky honey soy garlic sauce from the pan and finish with a sprinkle of spring onion.