Ginger & Sesame Baked Meatballs

Baking meatballs is so much easier than pan frying them. Once you try this recipe you won’t want to make them any other way.

MEATBALLS

650g pork mince (or beef, if preferred)

½ cup fresh breadcrumbs

2 tbsp finely grated fresh ginger

3 cloves garlic, crushed

1 small free-range egg, lightly beaten

2 tbsp light soy sauce

1 tbsp sesame oil

Pinch of chilli powder

2-3 tbsp toasted sesame seeds, to garnish

GLAZE

1 tsp sesame oil

2 cloves garlic, crushed

¼ cup packed soft brown sugar

2 tbsp hoisin sauce

½ cup light soy sauce

3 tbsp rice wine vinegar

¼ tsp chilli powder

2 tsps cornflour mixed with ½ cup cold water

Preheat oven to 210C. Line a large low-sided oven pan with baking paper.

Meatballs: Put all the ingredients in a large bowl and mix together with your hands until well-combined.

Using damp hands, shape 2 tbsp of mixture into a ball and place in the prepared pan. Repeat with the remaining mixture. Bake for 15-20 minutes or until golden brown and cooked through.

Glaze: Whisk all the ingredients together in a pot. Bring to a simmer and cook for 2-3 minutes, stirring continuously, until the sauce is thick and glossy.

When the meatballs have finished baking, add them to the pot and turn gently to coat in the glaze.

Transfer the glazed meatballs to a serving dish; pour over the remaining glaze and sprinkle with sesame seeds to garnish. Serves 4