Sesame and Ginger Sticky Pork Meatballs by Chompsky in Glasgow

THESE meatballs are delicious and simple to make. The sauce is a balance of Japanese favours that, when put with the meatballs, creates a sticky glaze. The sauce may seem like it has a lot of ingredients but it can be kept for ages in the fridge and used for different noodle, rice and meat dishes. We serve these with soba noodles, steamed pak choi and other stir fried vegetables.


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For the meatballs:

500g lean pork mince

3 tbsp grated ginger

3 tbsp grated garlic

2 tbsp sesame oil

1 bunch of spring onions, finely chopped

Cracked black pepper

Pinch of salt

For the Yaki Soba Sauce:

4 tbsp light soy sauce

2 tbsp Worcestershire sauce

2 tbsp oyster sauce

1 tbsp rice wine vinegar

1 tbsp ketchup

2 tbsp caster sugar

1 tbsp hoisin sauce

1 tbsp fresh ginger, grated

1 tbsp fresh garlic, grated

To serve:

Noodles Stir fried/steamed vegetables Sesame seeds Spring onions


1 Preheat the oven to 190°C.

2 Mix all the ingredients for the meatballs together and roll into small balls around the size of a ping pong ball.

3 Place in a baking tray and bake in the oven for 20 minutes.

4 When piping hot and cooked through, remove from the oven and set aside.

5 To make the Yaki Soba sauce, whisk all the ingredients together.

6 Place the baked meatballs into a frying pan on a medium to high heat in a little rapeseed oil.

7 When the pan is hot and the meatballs have started to sizzle then pour in around 50ml of sauce per person. The sauce should become sticky and glaze the meatballs.

8 After it has bubbled for one minute, turn off the heat and spoon the sauce over the meatballs until the meatballs are fully covered.

9 Serve with noodles and stir fried/ steamed vegetables and sprinkle with sesame seeds and spring onions.

In association with Taste Communications.