30 MINUTES
20 MINUTES
These Ginger Kickin Meatballs are the perfect finger food. Or serve with an asian slaw or noodle salad and it becomes a beautifully rounded summer dinner.
Ingredients - meatballs
500g Beef mince
500g Pork mince
1 Small onion finely diced (or 1 tsp of Onion Powder)
½ cup breadcrumbs
2 tbsp minced garlic (or 2 tsp of Garlic Powder)
1 heaped tbsp Parsley
1 large pinch of Salt
1 small pinch of ground Black pepper
1 egg
Ingredients – sauce
¼ cup Soy sauce
1 tbs Butter
¼ cup Golden syrup
¼ cup Dijon mustard
1 heaped tbsp Ginger powder
(Optional Chilli flakes and Parsley for serving)
Method
- Pre-heat a fan-forced oven to 180ºC
- Line 2 baking sheets with grease proof paper
- Combine all meatball ingredients together by hand in a large bowl
- Once combined, roll into small balls (use a heaped teaspoon for suggested size) and place on the baking sheets
- Bake for 12mins
- Meanwhile make the sauce in a large saucepan (deep enough to put all the meatballs in later) by combining all ingredients over a medium heat. Stir until all are melted and combined. Take care not to burn it!
- Turn the heat to low and add the baked meatballs to the sauce and stir through to cover them with the sauce. If using chilli flakes, sprinkle over meatballs and give a quick stir
- Cover and simmer for 5-8mins to thicken the sauce
- Turn off the heat. Sprinkle with fresh parsley (and chilli flakes if using)
- Serve using toothpicks
Note: 1kg total meat makes approx. 70 meatballs. This recipe can easily be doubled or halved depending on your need.
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