Sweet Chilli Minced Pork Meatballs
This delightful dish brings a tantalizing fusion of sweet and spicy flavors to your table, inspired by the vibrant cuisines of Southeast Asia. The succulent minced pork meatballs are glazed with a luscious sweet chili sauce, offering a perfect balance of heat and sweetness. Whether served as a main course or a tasty appetizer, these meatballs are sure to elevate any dining experience with their irresistible taste and aroma.
Ingredients
Meatball Mixture
500 g ground pork (minced pork) - preferably from a well-marbled cut
2 cloves garlic - finely minced
1 tbsp ginger - freshly grated
1 large egg - beaten
1 tsp soy sauce - light variety
1 tsp fish sauce - quality brand
½ cup panko breadcrumbs
Sweet Chili Sauce
½ cup sweet chili sauce - store-bought or homemade
2 tbsp lime juice - freshly squeezed- 1 tsp soy sauce - light variety
1 tbsp honey - for added sweetness
Instructions
- Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper for easy cleanup.
- In a large bowl, combine the minced pork, garlic, ginger, beaten egg, soy sauce, fish sauce, and panko breadcrumbs. Mix gently until all ingredients are just combined, being careful not to overwork the meat which could lead to tough meatballs.
- Shape the mixture into small meatballs, about 1-inch in diameter, and arrange them on the prepared baking tray, spaced out evenly.
- Bake the meatballs in the preheated oven for 20-25 minutes, or until they are browned and cooked through, turning them halfway for even browning.
- While the meatballs are baking, prepare the glaze by mixing the sweet chili sauce, lime juice, soy sauce, and honey in a small saucepan. Heat over medium heat until the mixture starts to simmer. Allow it to reduce slightly, about 3-4 minutes, until it's thickened enough to coat the back of a spoon.
- Once the meatballs are done baking, transfer them to a serving dish and drizzle with the sweet chili glaze. Toss gently to ensure each meatball is well-coated.
Notes
- For a touch of heat, add a pinch of red pepper flakes to the glaze.
- If panko breadcrumbs are unavailable, regular breadcrumbs can be a substitution.
- To make this dish gluten-free, use tamari instead of soy sauce and gluten-free breadcrumbs.
Nutrition
Calories: 466kcalCarbohydrates: 27gProtein: 24gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 137mgSodium: 748mgPotassium: 426mgFiber: 1gSugar: 20gVitamin A: 80IUVitamin C: 4mgCalcium: 44mgIron: 2mg
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