Asian pork meatballs

Name: Asian pork meatballs
Prep time: 30 min
Cook time: 30 min
Yield: 4 à 6
Cuisine: Québécoise
Ingredients: 1/3 cup low-sodium soy sauce; 1/4 cup orange juice; 1/4 cup honey; Juice of 1/2 lime; 3 tablespoons hoisin sauce; 2 tablespoons sesame oil; 2 tablespoons cider vinegar; Salt and pepper from the mill; 750 g lean ground pork; 3 green onions, thinly sliced + some for serving; 2 large garlic cloves, finely chopped; 2 tablespoons sesame oil; 2 tablespoons soy sauce; 1 tablespoon grated fresh ginger; Sesame seeds for serving; Salt and pepper from the mill

Preparation 30 min
Cooking 30 min
Servings 4 à 6
Freezing Absolutely

These Asian Pork Meatballs are sooooo good! I eat them as a main dish but they will also be good as bites. Impossible to miss, unless you have no hands. If so, ask a friend to help you.

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Ingredients for the sauce

1/3 cup low-sodium soy sauce
1/4 cup orange juice
1/4 cup honey
Juice of 1/2 lime
3 tablespoons hoisin sauce
2 tablespoons sesame oil
2 tablespoons cider vinegar
Salt and pepper from the mill

Ingredients for the meatballs

750 g lean ground pork
3 green onions, thinly sliced + some for serving
2 large garlic cloves, finely chopped
2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon grated fresh ginger
Sesame seeds for serving
Salt and pepper from the mill

Preparation

Preheat the oven to 450°F. Line a large baking sheet with parchment paper.
In a small saucepan, put the ingredients for the sauce, season with salt and pepper and mix. Set aside.
In a large bowl, put the ingredients for the meatballs and mix for 2 minutes with your hands. Form small balls with about 1 1/2 tablespoon of the mixture and place on the baking sheet. Place in the oven and bake for 20 minutes. Flip the meatballs halfway through cooking.
Meanwhile, bring the sauce to a boil and reduce for 6 to 8 minutes or until the sauce has reduced to 1/3.
Pour half of the sauce over the meatballs and toss to coat. Continue cooking for 2 to 3 minutes so that the sauce sticks to the meatballs! Serve over rice, drizzle with remaining sauce. Garnish with green onions and sesame seeds.

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Our sommeliers suggest

Seresin Dry Riesling Marlborough 2018.

South Island, Nouvelle-Zélande.

Produced by Seresin Estate, this wine composed of 100% riesling is expressed on notes of orange, lime and hay sorbet. Crispy, vibrant and fine, it is long in the mouth and its acidity is very sharp. It is very interesting alone, or accompanied as here, on dishes of white meats or Asian fish. See the product

Miel, 10%

Menaud

Strong beer fermented using wild flowers and heather honey, it will offer you wooded notes, caramel, plum and dried fruit. His Umami aromas will resonate with the ingredients rich in umami of the recipe: hoisin sauce, sesame oil, soy sauce and obviously honey. Beer plum notes will be able to remind you of the Asian plum sauces whose aromas would be complementary to the recipe. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!