Sesame Pork Meatballs with Cucumber Salad
Be sure to stock up on pantry staples to prepare this Asian-inspired recipe. Sesame oil, soy sauce and rice vinegar help enhance the flavour of the tender pork meatballs, served with a crunchy cucumber salad. These condiments last months in the fridge and are cost-effective due to their regular use. It’s a meal that’s sure […]
Ingredients
- 2 eggs
- 1 cup (250 ml) milk
- 1 1/2 cups (120 g) panko breadcrumbs
- 2.2 lb (1 kg) lean ground pork
- 1 tbsp (15 ml) toasted sesame oil
- 1 tbsp (15 ml) sambal oelek
- 2 garlic cloves, finely grated
- 1 tsp salt
- 1 English cucumber, sliced into thin rounds on a mandoline
- 1 carrot, sliced into thin rounds on a mandoline
- 2 tbsp (30 ml) rice vinegar
- Cilantro leaves, to taste
- 6 tbsp (90 ml) low-sodium soy sauce
- 1/3 cup (70 g) brown sugar
- 1 tbsp roasted sesame seeds
- 2 tsp (10 ml) toasted sesame oil
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat or parchment paper.
- In a large bowl, combine the eggs, milk and breadcrumbs. Let soak for 5 minutes.
- Add the remaining ingredients to the bowl and mix well with your hands. Season with pepper. The mixture will be soft.
- Using a ¼-cup (60 ml) ice cream scoop, shape the meat mixture into balls. Finish rolling the meatballs with lightly oiled hands. Gently place the meatballs on the baking sheet. You should have 24 meatballs. Freeze at this point, if desired (see note).
- Bake for 25 minutes or until the meatballs are cooked through and starting to brown.
Be sure to stock up on pantry staples to prepare this Asian-inspired recipe. Sesame oil, soy sauce and rice vinegar help enhance the flavour of the tender pork meatballs, served with a crunchy cucumber salad. These condiments last months in the fridge and are cost-effective due to their regular use. It’s a meal that’s sure to please and will come to your rescue in a pinch.