hoisin-glazed pork meatballs with rice noodles

  • 1½ cups (105g) fresh breadcrumbs
  • ¼ cup (60ml) milk
  • 600g pork mince
  • 3 green onions, finely chopped
  • 2 tablespoons finely grated ginger
  • ½ teaspoon sea salt flakes
  • ⅔ cup (160ml) hoisin sauce
  • 1 tablespoon sesame oil
  • ½ cup (125ml) water
  • ¼ cup (60ml) rice wine vinegar
  • cooked rice noodles, cooked gai lan (Chinese broccoli),
  • sesame seeds and sliced green chilli to serve

 

  1. Place the breadcrumbs and milk in a large bowl and mix to combine. Set aside for 5 minutes to soak. 
  2. Add the mince, onion, ginger, salt and 2 tablespoons of the hoisin and mix well to combine. 
  3. Roll tablespoonfuls of the mixture into balls. 
  4. Heat the oil in a large non-stick frying pan over medium heat. Cook the meatballs for 6–8 minutes or until browned. 
  5. Add the water, vinegar and remaining hoisin and bring to a simmer. Cook for a further 8–10 minutes or until the meatballs are cooked and the sauce has reduced slightly. Serve with noodles, gai lan, sesame seeds and chilli. Serves 4.

TIPS:

+ The meatballs  can be made in advance and frozen raw. Thaw completely before cooking.

+ You can swap the mince in these recipes for any of your favourite sausages. Just remove the meat from the casings before using.

 

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