Chicken And Pork Meatballs
These make for a great snack platter over the festive season
Makes enough for: 12 meatballs
Ingredients
- 300 g minced chicken *
- 200 g minced pork **
- 30 g fresh root ginger, peeled and grated
- 11.25 mls sesame oil
- 7.5 mls fish sauce
- 5 mls white pepper
- 1 spring onion, trimmed and finely chopped
- 0.625 mls Chinese 5 spice powder
- canola oil for shaping
to serve:
- 180 mls roasted sesame sauce
- 60 mls onion chilli relish
- 5 mls black sesame seeds, lightly toasted
- 2 g chives, finely sliced
Method
- Preheat the oven to the grill plus fan setting ***
- Place the minced chicken, minced pork ginger, sesame oil, fish sauce, white pepper, spring onion and 5 spice powder into a large bowl and mix together
- Lightly oil your hands with canola oil and shape the meat into 12 45g balls
- Place onto a lined baking tray and place into the oven on the top shelf to cook for 16 minutes, turning them over half way through the cooking time
- Remove from the oven and place the meatballs onto a serving platter then pour the sesame sauce over the meatballs
- Add the onion chilli relish, sprinkle the sesame seeds and chives over the top and serve straight away
Notes
* I minced skinless chicken fillets using my KitchenAid meat grinder, but many places sell minced chicken, or use chicken sausage meat.
** you can use pork sausage or banger meat if you cannot get pork mince. Or mince pork chops with the fat.
*** If you are wary of using your grill feature, or don't have a fan, you can bake these at to 200° Celsius
** you can use pork sausage or banger meat if you cannot get pork mince. Or mince pork chops with the fat.
*** If you are wary of using your grill feature, or don't have a fan, you can bake these at to 200° Celsius