Asian Glazed Meatballs

 

I’m always looking for recipes I can adapt for the Steam Combi ovens and it seems they can be quite hard to find so I have been experimenting again at work and came up with these yummy morsels.

This recipe will work in a regular dry oven as well as the Steam Combi oven so dont be put off if you don’t yet own one.

The secret to this recipe is that you put them in the oven twice, once to nearly cook, then remove them and toss them in the glaze, then return them to the oven to set the glaze.

The meatballs themselves have plenty of flavour but I think we eat with our eyes as well and the glaze not only imparts added flavour but makes them even more tempting to eat with the glistening golden brown coating.

 

These are great to serve as fingerfood  alone or with a dipping sauce, or you can serve as a meal with rice  in which case I would double the glaze recipe and drizzle the remainder over the meatballs when serving.

 

ASIAN GLAZED MEATBALLS

INGREDIENTS

MEATBALLS
500gms minced pork
2 cloves garlic, crushed
1 small onion, finely chopped
knob of ginger, grated
small bunch coriander, chopped finely
1/2 cup panko breadcrumbs ( or use fresh )
1tspn green herb stock powder ( or use any other stock powder you desire- garlic,chicken or beef will work fine as well)
2 T Hoisin Sauce

GLAZE
2T Hoisin Sauce
4T Sweet Chilli Sauce
2 t Soy Sauce
1T Lime Juice
2T brown sugar

(To make glaze combine all ingredients in saucepan and heat until sugar is dissolved)

3 T  or more Sesame Seeds

METHOD

If using regular dry oven preheat to 180C ( 350F) In Steam Combi oven choose  Combination and preheat to 190C

Using your hands mix all the meatball ingredients together , and form small balls ( slightly smaller than a ping pong ball)

Place on greased baking dish and cook for 13 minutes.

Remove from oven and toss in glaze. Sprinkle or roll in Sesame Seeds.

Return to oven and cook for further 5 minutes or until golden brown.