Ginger & Miso Glazed Pork Meatballs

by Marika Roseberg
0 comment
AuthorMarika RosebergDifficultyBeginner

Yields4 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins
For the meatballs
 ½ bunch of spring onions (finely chopped)
 475 g minced pork shoulder
 3 cm piece of ginger (peeled & grated)
 1 egg (lightly beaten)
 1 tbsp toasted sesame oil
 1 tbsp spelt flour (or any other flour of your choice)
 salt & pepper
 23 tbsp olive oil
For the miso & ginger glaze
 100 ml boiling water
 1 tsp white miso paste
 3 tbsp dark soy sauce
 2 tbsp honey
 3 tbsp mirin
 3 tbsp rice wine vinegar
 5 cm piece of ginger (juiced)
 1 tsp cornflour
1

In a large mixing bowl place pork mince, grated ginger, egg, sesame oil, spring onions (reserve some for garnish), season with salt & pepper. Add flour and mix well for a couple of minutes or until fully combined.

2

Pre-heat oven to 180°C/356°F. Using a teaspoon or a small cookie scoop, make equal sized meatballs, place them on a baking sheet and drizzle with olive oil. Bake for 12-15 Minutes or until golden.

3

Meanwhile, in a small mixing bowl whisk together hot water, miso paste, soy sauce, honey, mirin, rice vinegar, ginger juice and cornflour.

4

Heat a large non stick frying pan over medium heat, add in baked meatballs and pour over the sauce. Shake the pan to coat the meatballs and simmer for 2 Minutes or until the sauce has thickened.

5

Serve with your favourite sides - for example - noodles, rice or salad. Drizzle over the remaining sauce, sprinkle with spring onions and enjoy!

Ingredients

For the meatballs
 ½ bunch of spring onions (finely chopped)
 475 g minced pork shoulder
 3 cm piece of ginger (peeled & grated)
 1 egg (lightly beaten)
 1 tbsp toasted sesame oil
 1 tbsp spelt flour (or any other flour of your choice)
 salt & pepper
 23 tbsp olive oil
For the miso & ginger glaze
 100 ml boiling water
 1 tsp white miso paste
 3 tbsp dark soy sauce
 2 tbsp honey
 3 tbsp mirin
 3 tbsp rice wine vinegar
 5 cm piece of ginger (juiced)
 1 tsp cornflour

Directions

1

In a large mixing bowl place pork mince, grated ginger, egg, sesame oil, spring onions (reserve some for garnish), season with salt & pepper. Add flour and mix well for a couple of minutes or until fully combined.

2

Pre-heat oven to 180°C/356°F. Using a teaspoon or a small cookie scoop, make equal sized meatballs, place them on a baking sheet and drizzle with olive oil. Bake for 12-15 Minutes or until golden.

3

Meanwhile, in a small mixing bowl whisk together hot water, miso paste, soy sauce, honey, mirin, rice vinegar, ginger juice and cornflour.

4

Heat a large non stick frying pan over medium heat, add in baked meatballs and pour over the sauce. Shake the pan to coat the meatballs and simmer for 2 Minutes or until the sauce has thickened.

5

Serve with your favourite sides - for example - noodles, rice or salad. Drizzle over the remaining sauce, sprinkle with spring onions and enjoy!

Ginger & Miso Glazed Pork Meatballs

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