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    Pork, ginger and sweet soy meatballs with BiGG Wasabi Seaweed

    June 10, 2021 1 min read

    Pork ginger meatballs with BiGG Wasabi Seaweed

    INGREDIENTS

    BiGG Wasabi Seaweed Seasoning
    1 small red onion
    500g pork mince
    1 small red onion
    1 tsp minced garlic
    1 tsp minced ginger
    1 tsp sesame oil
    3 tsp soy sauce
    2 tsp corn flour
    Kecap manis (sweet soy sauce)
    3 tsp shaoxing wine (chinese cooking wine)

    METHOD

    1. In a large bowl combine all of the ingredients (except the kecap manis and the BiGG Seasoning) into a large bowl until well combined, place into the fridge for 30 minutes to marinate.

    2. Roll mixture into equal sized balls and place on a tray lined with baking paper and roast for 20 minutes at 180 degrees celsius until lightly browned.

    3. Remove meatballs from the oven and transfer into a smaller bowl, and toss meatballs with kecap manis to coat.

    4. Place cooked meatballs into a small bowl and throw heaps of BiGG Wasabi Seaweed on top and enjoy!