Chinese pork meat balls with chilli dipping sauce

These meatballs are so tasty and easy to make, if you are making them, think about making a batch for the freezer, freeze the individual meatballs on a tray, when frozen store in a freezer bag. Useful standby.

serves 4

1 tablespoon sunflower oil

1 onion, finely chopped.

2 cloves garlic, chopped.

thumb size piece ginger, chopped.

sea salt and black pepper

500g minced pork.

handful scallions, chopped.

Dipping sauce

2 tablespoons sugar

3 tablespoons rice vinegar

1 red chilli, finely chopped (no need to remove the seeds)

1 tablespoon soy sauce

Start with the onions, heat the pan, add the oil and sauté the onions, garlic and ginger together for a

a few minutes,  season well, set aside to cool, now make the dipping sauce, in a small saucepan

mix the sugar and  vinegar over a low heat until the sugar dissolves, add the chilli and soy, tip the

lot into a serving bowl. Place the pork mince in a large bowl add the chopped scallions and the cooled

onion mixture. Mix well together and with wet hands shape into little meatballs. To cook, heat a

nonstick pan and cook gently for 3/4 minutes on each side, until fully cooked, digital probe 75c.

Serve with basmati rice, a tomato and cucumber salad dressed with sesame oil and the dipping sauce.