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April 19, 2015

Miso and Sesame Pork Meatballs

By Stuart Turner

Pork, for some reason, really partners well with Japanese flavours, and it seems to be a real favourite in restaurants in Japan, used in a multitude of rice and noodle dishes! However, sometimes if you want to try out some real simple Japanese cooking with very little preparation, you need to ditch the broths and sauces, and just get down to the basics - like with these pork meatballs!

We're not talking meatballs in the Italian sense, these aren't large chunks of meat served in a sauce - they're little morsels you can nibble with chopsticks, and each one is delicately flavoured with aromatic Japanese deliciousness.

Nibble on a bowl of these for a light dinner, or add them to a bento box for the best lunch you've ever had.

You Will Need

  • 350g Pork Mince
  • 50g Shiitake Mushrooms
  • 2 Chopped Spring Onions
  • 2 Tsp Ground Garlic Paste
  • 1 Stalk Ground Lemongrass (Just the white part)
  • Small Handful Chopped Coriander
  • 1 Tbsp Miso Paste
  • 1 Tsp Soy Sauce
  • 1.5 Tsp Corn Flour
  • 1 Tsp Salt
  • Sesame Seeds to Garnish

Method

  • In a blender, combine the mushrooms and spring onions until finely chopped.
  • Pour all the ingredients (bar the sesame seeds) into a bowl and mix together with your hands until combined.
  • Form small 1 inch balls from the mixture and place on a tray lined with greaseproof paper.
  • Place the meatballs in the fridge for about 2 hours.
  • Heat a pan and fill with a shallow amount of oil. Fry the meatballs until golden brown. Cut in half and test to ensure they are cooked through before serving. 
  • Sprinkle with sesame seeds and serve.

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