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.