500g mince pork (or plant based mince for a meat free option)
1/2 tablespoon sesame oil
1/2 teaspoon of rice wine (or sushi seasoning)
1/4 tsp black pepper
1tsp spring onion - chopped, pepper, ginger,
1tsp chopped or shredded fresh ginger
2 tbsp cornstarch
1 tbsp Soy sauce
Heat oven to 180°C
In a bowl, combine: mince, chopped spring onion, 1 tbsp cornstarch, rice wine, pepper and salt. Toss together loosely and set aside.
In a small bowl, mix together 1 tbsp soy, 1 tbsp cornstarch, 1 tbsp water.
Heat a pan or wok on med-high and grease with sesame oil.
Roll mince mixture into golfball sized balls, roll in the soy and cornstarch mixture to coat them and pop in pan to brown all sides. You won't cook them entirely in the pan; only brown the sides.
If you can is over proof put it straight into the over to finish cooking. Alternatively; carefully transfer your meatballs onto a lined, oven proof tray.
Cook for approx 20min or until cooked through.
Recipe Care of Victoria J Damiani.