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Sweet and Sour Pork Meatballs With Marmalade Glaze
These super sticky meatballs are ready in 20 minutes, the perfect midweek meal for all the family.
Ingredients
- 500 g minced pork
- 3 tbsp coriander chopped finely
- 1/2 onion minced
- 2 garlic cloved minced
- 1/2 tsp ginger grated
- 1/2 tsp chilli finely chopped
- 1/2 lime juice and zest
- 1 tsp orange zest
- 1 tsp 5 spice powder
- 2 tsp soy sauce
- 1 tsp fish sauce
- 1/2 tsp salt
Marmalade Glaze
- 3 tbsp marmalade
- 3 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1/2 tsp chilli flakes
To serve
- 1 tbsp sesame seeds
Instructions
- Preheat grill/broiler
- Mix all ingredeints for the meatballs in a large bowl and really squish everything together well
- Pull off pieces and roll into balls about the size of a walnut (I got 12 from this recipe)
- Set aside in fridge to firm up and let flavours develop for 30 minutes
- Place meatballs on a baking tray and grill for about 8 minutes turning half way through cooking time
Marmalade glaze
- While the meatballs are cooking make the glaze simply by mixing all ingredients in a small pan and heating gently till the marmalade melts into the other ingredients. Add a little water if nessesary
- Pour glaze over meatballs and return to grill for 2 minutes
- Serve on top of rice/noodles etc and sprinkle with sesame seeds
Video
Notes
This recipe serves 4 people with each having 4 meatballs.
You can make these ahead of time and store them in the fridge for 24 hours prior to grilling.
Make extra and serve them cold in a sandwich (subway!). Serve as an appetiser with extra marmalade glaze as a dip.
They will keep for 4 days in the fridge after cooking. Or freeze for up to 3 months.
Nutrition
Calories: 433kcalCarbohydrates: 15gProtein: 22gFat: 31gSaturated Fat: 10gCholesterol: 90mgSodium: 657mgPotassium: 450mgFiber: 1gSugar: 8gVitamin A: 119IUVitamin C: 8mgCalcium: 59mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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