Teriyaki-Style Sticky Pork Meatballs
Sticky, salty-sweet pork meatballs simmered in teriyaki sauce, all in the one pot — a quick midweek dinner that still delivers layers of flavour.
Serves 4–6 · Easy · Prep under 30 minutes · Cook under 30 minutes
Ingredients
- 500g pork sausages
- 2 garlic cloves, crushed
- 2 tsp minced ginger
- 1 red chilli, chopped
- 1 tbsp soy sauce
- 2 tsp honey
- 2 spring onions, finely sliced
- ⅔ cup teriyaki sauce
- Olive oil, for frying
To serve: basmati rice or rice noodles, sliced spring onion and chilli, steamed edamame, steamed bok choy, toasted sesame seeds
Method
- Squeeze the sausage meat from its casings into a bowl and mix through the garlic, ginger, chilli, soy sauce, honey and spring onion. With damp hands, roll into about 30 meatballs.
- Heat a splash of olive oil in a 30cm shallow casserole over medium heat. Fry the meatballs in two batches, 6–8 minutes each, until golden and cooked through.
- Return all the meatballs to the pot, pour over the teriyaki sauce, and toss to coat. Let it bubble for about 5 minutes until glossy and sticky.
- Serve over rice or noodles, topped with sesame seeds, chilli, bok choy, edamame and spring onion.
Recipe adapted from Le Creuset New Zealand.
