Serves
15-20 meatballs
INGREDIENTS
- 1/2 lb ground pork
- 1/2 lb ground chicken or turkey
- 1 stalk green onion finely chopped
- 1 tbsp lemongrass finely chopped
- 1/2 tsp sesame oil
- 1/2 tsp cracked black pepper
- 2 tbsp vegetarian hoisin sauce
- 1 tbsp soy sauce
- 1 tsp sugar
- 1/4 cup waterr
- canola oil for seasoning
- chopped chives or micro of choice for garnish
- Furikake to garnish
METHOD
- In a mixing bowl, combine both meats with chopped green onion, ginger root, garlic, lemongrass, sesame oil and black pepper.
- With hands or fork, form 1 ½ inch diameter meatballs firmly and place on a plate.
- On medium-high heat, place a non-stick pan on the element and coat the pan liberally with canola oil.
- Once the oil is hot, place meatballs into an oiled pan and sear on all sides until slightly crispy and brown (allow meatballs to cook until they loosen from the pan before flipping).
- Do not overcook meatballs, once seared evenly, remove and allow to cool at room temperature.
- In the same pan, add hoisin, soy, sugar and water.
- Bring all ingredients in the pan to a quick simmer and reduce heat to medium-low.
- Allow to reduce until the sauce thickens, remove from pan allow to cool.
- On a lined baking sheet, baste all the meatballs with the hoisin glaze ensuring they are fully covered.
- Heat oven to 350 degrees C and roast for 10-12 minutes until internal temperature reaches 170 degrees Celsius.
- Remove and transfer to a serving dish, sprinkle furikake over meatballs and garnish with greens of choice.
