Small, round, melt in the mouth pork meatballs loaded with sesame and ginger, swathed in a rich sticky, soy and honey sauce with dashi served over noodles or sticky rice.
Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to Fan oven 180°C/200°C/400°F/Gas 6.
Place a deep sided roasting pan or tray in the oven to heat up. I use a cast iron pan which I can also use on the hob.
First make the meatballs: peel the onion, garlic and ginger and roughly chop.
Add to a mini food processor and pulse until they are all finely chopped. Alternatively, finely chop or finely grate them.
Add to a mixing bowl with the pork, panko breadcrumbs, sesame seeds, sesame oil, shichimi togarashi, salt and pepper.
Mix thoroughly – it is easiest to do this with your hands.
Use a small ice cream scoop or a teaspoon to make around 55 – 60 small meatballs.
Roll them in your hands to neaten the balls.
Drizzle the ground nut oil into the pre-heated pan from the oven, add the meatballs and jiggle around so the meatballs are covered in a thin layer of oil.
Return to the oven and cook for 5 minutes.
Make the sauce whilst the meatballs cook: tip the dashi stock powder into a mixing bowl or jug.
Add the remaining ingredients – soy sauce, mirin, sesame oil, rice wine vinegar and honey and mix thoroughly with a balloon whisk.
Bring it all together: when the pork balls are ready, remove from the oven and pour over the sauce.
Stir the balls to make sure they are covered in the sauce.
Bring to a simmer to reduce the sauce and finish cooking the pork.
Your pork and sauce will be ready when the pork is cooked and the sauce is thick, sticky and coating the meatballs. There should be a little extra to soak into the noodles or the rice. Be careful not to overcook or over-reduce or the honey will burn.
Serve your meatballs over soba noodles or sticky rice garnished with coriander and/or sliced spring onions, black and white sesame seeds and a sprinkling of shichimi togarashi.
Equipment:.
WARNING:
These are totally addictive!