Asian flavoured pork mince meatballs rolled in toasted sesame seeds. Served with a soy sauce dressing
1 clove garlic – crush, peel and chop finely
10g fresh ginger – peel and grate finely
¼ fresh chilli – deseed and chop finely
½ stalk lemongrass
150g pork mince
2 tbsp sesame seeds
2 tbsp soy sauce
¼ head broccoli – break into florets
olive oil (from your pantry)
salt and black pepper (from your pantry)
tin foil (from your pantry)
Prep: Preheat the oven to 200°C. Prepare all ingredients as indicated above. Boil the kettle.
Lemongrass: Bash the lemongrass stalks with a bottle or rolling pin. Cut about 1cm off the end and remove the outer layers (keep for the rice). Then lay on a chopping board and cut into the stalk lengthways. Then slice crossways to get “minced” or finely chopped lemongrass. Set aside.
Sesame seeds: Place a small pan on high heat and dry toast the sesame seeds until lightly browned – about a minute or two. Toss often to make sure they don’t burn. Remove from stove and pour into a large flat bowl or plate.
Broccoli: Line a baking sheet with tin foil. Add the broccoli florets on one side and drizzle with olive oil. Season well with salt and pepper. Set aside to wait for the meatballs.
Meatballs: Add these ingredients to a large bowl: pork mince, lemongrass, garlic, ginger, chilli and HALF the soy sauce. Mix well (use your hands). Divide the pork mixture into 6 (2-box) or 12 (4-box) and shape into meatballs. Now roll the meatballs in the sesame seeds and pat to coat all over. Place a large frying pan with a few glugs of olive oil on medium to high heat. When hot, add the meatballs and pan fry for 5 minutes, turning the meatballs so that they brown all over. Now transfer the meatballs to the baking sheet with the broccoli. Place in the oven and cook for 10 minutes.
To serve: Plate the meatballs and broccoli and serve with the rest of the soy sauce.