Hoisin Honey Mustard Pork Meatballs
These anglo-asian fusion pork meatballs are glazed in a Hoisin Honey Mustard sticky sauce which is sweet with a mild mustard tang.
Equipment
- Mixing bowls + spoon
- Scales or measuring cups
- Frying pan
Ingredients
FOR THE MEATBALLS
- 500 g pork mince
- 1 egg
- 35 g panko breadcrumbs
- Salt & black pepper to taste
FOR THE STICKY GLAZE
- 50 g honey or agave nectar
- 100 g hoisin sauce
- 1 tablespoon Dijon mustard
- ½ teaspoon rice wine or white wine vinegar
TO SERVE
- Slice spring onions
- Sesame seeds
- White rice
- Simple cucumber salad see notes
See notes for baby & toddler
Instructions
- Combine the sauce ingredients in a small bowl and stir well. Set aside.
- Add the meatball ingredients to a large mixing bowl and mix together with your hands. Roll into walnut size balls (makes around 19), and pop on a plate.
- Heat the oil over a medium heat and add the meatballs. Fry for 10 minutes, turning often until deep golden brown and cooked through. Pour over the sauce and stir it through the meatballs. Cook for a further 3-5 minutes, stirring occasionally and allowing to bubble and for the sauce to thicken and stick to the meatballs.
Notes
How to Make a Cucumber Salad
Use a mandolin to thinly slice a cucumber if you have one. Toss it in1 ½ tbps any white vinegar, ½ tbps veg or sunflower oil, ¼ teaspoon caster sugar and a sprinkle of salt. You can also add a little chopped Thai basil too.Baby & Toddler
These meatballs are only suitable for 12 months+. They can be smashed down with the back of a fork or chopped into small bite-size pieces.
Nutrition
Calories: 459kcalCarbohydrates: 28gProtein: 23gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 91mgSodium: 582mgPotassium: 419mgFiber: 1gSugar: 18gVitamin A: 13IUVitamin C: 1mgCalcium: 45mgIron: 2mg
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