Pork and Asian flavours are always a match made in heaven. And with this recipe, it’s no different. The Asian flavours are most prominent through the fish sauce, fresh ginger, chillies, chives and spring onions. The chillies will definitely add to the overall flavour of the meatballs, however, feel free to either add less or none if you’re not a fan of the heat.
Regular breadcrumbs or panko?
Breadcrumbs are often used as filler ingredients in meatballs as they stop the meatballs from becoming dry. The crumbs absorb the juices from the meat as it cooks, and then traps them within the meatball.
Panko crumbs are made from crustless white bread that is processed into flakes and then dried. These crumbs have a dryer and flakier consistency than regular breadcrumbs, thus they absorb less oil. When cooking with panko, you will be left with lighter and crunchier meatballs.
Glaze the meatballs
The last step to completing these delicious meatballs is to glaze them. The glaze will create a sticky flavourful coating around the meatballs that brings it all together. Top it off with some extra sesame seeds and your dish is ready!
Irene Muller is a Mother of 5 and a Grandmother of 8 who loves nothing more than cooking great food for everyone. She writes recipes for several publications and really loves that people can try and enjoy her cooking.
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