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Barbecue pork balls
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Delicious Japanese-style meatballs coated in crispy panko crumbs, flavored with ginger, and perfect with a drizzle of barbecue sauce.
Ingredients:
  • 500g pork mince
  • 1 egg, lightly whisked
  • 45.20 gm barbecue sauce
  • 2 tsp finely grated fresh ginger
  • 60g (1 cup) panko breadcrumbs
  • Vegetable oil, to deep-fry
  • Baby cos lettuce leaves, to serve
  • Coarsely grated carrot, to serve
  • Barbecue sauce, extra, to serve
Instructions:
  • Prepare a baking tray with baking paper. In a large bowl, mix together the mince, egg, barbecue sauce, ginger, and 15g (1/4 cup) breadcrumbs. Season with salt and pepper. Shape the mince mixture into small balls using 3-teaspoon portions. Roll the balls in the remaining breadcrumbs until coated. Arrange the coated balls on the prepared tray. Cover and refrigerate for 30 minutes before cooking.
  • Heat oil in the wok until it reaches 180°C. Cook meatballs in batches for 5 minutes until crisp and golden, turning occasionally. Transfer to a paper towel-lined plate.
  • Present on a bed of fresh lettuce with shredded carrot and an extra drizzle of barbecue sauce.

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