Go Back
–+ servings
Sticky Soy Glazed Meatballs
Print Recipe

Sticky Soy Glazed Meatballs

Delicious Sticky Soy Glazed Meatballs coated with a salty-sweet sticky Asian sauce.
Total Time30 minutes
Servings: 2 - 4

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.