Ginger & Miso Glazed Pork Meatballs

Step 1/5

• 475 g pork shoulder
• 1 ginger (grated)
• 1 egg
• 1 tbsp toasted sesame oil
• 3 sprigs scallions
• 1 tbsp spelt flour
• salt
• pepper

• large bowl

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.

Step 2/5

• 2 tbsp olive oil

• oven
• ice cream scoop
• baking sheet

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.

Step 3/5

• 100 ml water (hot)
• 1 tsp white miso paste
• 3 tbsp dark soy sauce
• 2 tbsp honey
• 3 tbsp mirin
• 3 tbsp rice vinegar
• 1 tsp cornflour
• 1 ginger (grated)

• bowl

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

Step 4/5

• nonstick pan

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.

Step 5/5

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

Enjoy your meal!