Ingredients

Meatballs

  • 250g/ 9oz pork mince
  • 25g/ 1oz breadcrumbs
  • 1 spring onion/ scallion
  • 1 tsp ginger, finely grated
  • 1 tsp garlic, finely grated

Glaze

  • 50ml/ 3 tbsp soy
  • 50ml/ 3 tbsp honey
  • 1 tbsp sesame oil
  • 1 tbsp rice wine vinegar
  • 1 tsp ginger, finely grated
  • 1 tsp garlic, finely grated
  • ½ tsp cornflour/cornstarch
  • 1 spring onion/scallion, finely sliced
  • 1 tsp sesame seeds, toasted

Steps

Meatballs

  1. In a medium sized bowl mix together all the meatball ingredients. Using wet hands, shape the mix into 16 equal sized balls. Shallow fry in a large saucepan with a little sesame oil until browned and cooked through.

Glaze

  1. Add all of the sauce ingredients apart from the cornflour to a small saucepan and simmer for 3-4 minutes, or until sticky and reduced. In a small bowl, whisk the cornflower/cornstarch with 1 teaspoon cold water, then add to the pan. Simmer for a further minute - the sauce should be thicker now.
  2. Remove from the heat and pour over the meatballs, tossing them in the sauce to coat evenly.
  3. Transfer to a serving dish or bowl, then scatter over the sesame seeds and spring onion/scallion and serve with cocktail sticks or toothpicks for easy eating.