Teriyaki-Style Sticky Pork Meatballs

DIFFICULTY
Easy Easy
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 30 Min. Under 30 Min.
SERVES
4-6 4-6
Teriyaki-Style Sticky Pork Meatballs
Delicious, sticky, salty and sweet, this recipe ticks all the boxes for an impromptu midweek dinner. The best part is that it’s a one-pot wonder, so you get to keep all those glorious layers of flavours from start to finish.
Main ingredients
  • Meat
FOR THIS RECIPE WE LOVE TO USE
Ingredients
Method

Ingredients

  • 500g pork sausages
  • 2 garlic cloves
  • 2 tsp minced ginger
  • 1 red chilli, chopped
  • 1 Tbsp Soy sauce
  • 2 tsp Honey
  • 2 Spring onions, finely sliced
  • 2/3 cups teriyaki sauce
  • Olive oil
To Serve
  • Basmati rice or rice noodles
  • Sliced spring onions
  • Chilli
  • Steamed and shelled edamame beans
  • Steamed Bok choy
  • Toasted sesame seeds
  • Method

  • 1
    To make your meatballs, push the sausage meat out of the casings and discard the casings. Place the sausage meat into a large bowl, along with the garlic, ginger, chilli, soy sauce, honey and spring onions. Mix to combine. Roll into 30 medium-sized meatballs. Wetting your hands to do this helps with rolling the balls and keeping them tidy. Set aside on a tray.
  • 2
    Heat a Le Creuset 30cm Signature Shallow Casserole over medium heat and drizzle with olive oil. Fry the meatballs in 2 batches, for 6-8 minutes each, until golden brown and cooked through. Pour the teriyaki sauce into the casserole and toss the meatballs through. Reduce for about 5 minutes until lightly sticky.
  • 3
    Serve with rice or noodles, topped with toasted sesame seeds, chilli, coriander, Bok choy, edamame beans and spring onions.