Recipe: Sticky Soy Glazed Meatballs
Not only q finger-licking meatball recipe but a versatile sauce that can be used for many other dishes
Classic meatballs with pork and meat coated with a salty-sweet sticky Asian sauce. These meatballs are oven-roasted which keeps them juicy, bouncy and the meat tender. Rolled in the sticky sauce, sprinkled with sesame seeds and served alongside rice, noodles or salad.
Serving suggestion for Sticky Soy Glazed Meatballs: Serve meatballs in a bowl with rice and Asian Slaw
Soy Glaze Sauce
This Soy glaze can also be used to coat chicken, stir-fried vegetables or toss a little in with noodles.
How to make sticky soy glaze
Combine all sauce ingredients in a pan and bring to a simmer. Remove from heat and let it sit for 5 minutes so the flavours meld together.
2. Strain sauce so it becomes smooth
3. Use a spoon to scrape and press as much of the ginger and garlic through the sieve
4. Set sauce aside until ready to use.
5. When meatballs are cooked, heat sauce in a pan, add meatballs and combine until sauce wraps around each meatball thickly.
Sticky Soy Glazed Meatballs
Ingredients
Meatballs
- 500 g pork mince or 250g pork, 250g beef
- 1 egg
- 50 g panko breadcrumbs
- 1 garlic cloves crushed
- 1/2 Tbsp ginger minced
- 1 Tbsp soy sauce
- 1 Tbsp rice wine vinegar
- Large pinch salt
- Pinch of pepper
- Sesame seeds for garnish
Sticky Soy Glaze
- 2 Tbsp light soy sauce
- 1 Tbsp oyster sauce
- 2 Tbsp hoisin sauce
- 2 tsp honey
- 125 ml water
- 2 large garlic clove
- 1 tbsp ginger minced
- 1 tsp sesame oil
- 1/2 tsp cornstarch + 1 tsp cold water
Instructions
- Preheat oven to 220°C
- First, prepare the Sticky Soy Glaze: Mix 1 tsp cornstarch and 2 tsp cold water together and set aside.
- Place remaining sauce ingredients into a small saucepan and bring to a boil. Turn to simmer for 30 seconds. Next, whisk in the cornstarch and simmer a further 30 seconds, stirring continually until thickened. Remove from heat and leave to rest while you prepare the meatballs.
- Combine meatball ingredients in a large bowl and gently mix together. Form into small-medium balls and place on an oven tray lined with baking paper. Roast for 10 minutes, turning once.
- Whilst meatballs are cooking use a sieve to strain sticky soy glaze, rubbing ingredients into the sieve with the back of a spoon. You should now have a nice smooth sauce.
- Return sauce to a medium heated pan and when bubbling, add meatballs. Toss until each ball is coated thickly with sauce.
- Finish by sprinkling balls with sesame seeds.
