I also put together a little BBQ style sticky glaze to go on top which was really yummy and tasty. I glazed the meatballs at the last five minutes of cooking and then used the rest as a dipping sauce and it was really delicious.
It's really easy to make meatballs in the oven in muffin tins. Just spray a bit of nonstick spray and toss em in! It's a nice trick instead of frying them in a pan with lots of oil. Just let them cool completely before you scrape them out! The glaze that I made to go over them would go with a wide variety of things including chicken wings and BBQ ribs with an Asian flare. This recipe makes about 15 meatballs, but obviously can be doubled and trippled! Enjoy!
|Time to party!|
250g lean pork mince
1 tsp. Bart lemon grass paste
2 tbsp. Chopped green onions
1 tsp. Grated ginger
1 tbsp. Chopped coriander
¼ tsp. Korean red c hilli flakes (optional)
½ red chilli (depending on how spicy you want it)
1 garlic cloved minced
½ tsp. Salt
1 rice cake (I used this for binding, you can use a slice of bread)
For the Sticky Glaze:
¼ c. hoisin sauce
3 tbsp. Brown sugar
¼ c. sweet chilli sauce
2 tbsp. Soy sauce
2 tbsp fish sauce
2 cloves garlic minced
1 tsp. Freshly grated ginger
For the Balls:
Preheat your oven to 200C
Get your ginger grated, chop the coriander, chilli, green onions and garlic.
Mix the pork with all of the ingredients and mix thoroughly.
Spray a muffin tin with nonstick spray, and roll the mixture into balls and place in there.
Cook for 15 minutes.
Then glaze and cook an additional 5 minutes.
To make the Glaze:
While the balls are cooking in the oven, mix all of the ingredients together in a small saucepan and bring to a boil.
Turn down and simmer for about 5 minutes.
Next turn off heat and use for the glaze or dipping.
|They make great party food!|