Delicious, sticky, salty and sweet, this recipe ticks all the boxes for an impromptu midweek dinner. The best part is that it’s a one-pot wonder, so you get to keep all those glorious layers of flavours from start to finish.
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
- 500g pork sausages
- 2 garlic cloves
- 2 tsp minced ginger
- 1 red chilli, chopped
- 1 Tbsp Soy sauce
- 2 tsp Honey
- 2 Spring onions, finely sliced
- 2/3 cups teriyaki sauce
- Olive oil
To Serve
- Basmati rice or rice noodles
- Sliced spring onions
- Chilli
- Steamed and shelled edamame beans
- Steamed Bok choy
- Toasted sesame seeds
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Method
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1To make your meatballs, push the sausage meat out of the casings and discard the casings. Place the sausage meat into a large bowl, along with the garlic, ginger, chilli, soy sauce, honey and spring onions. Mix to combine. Roll into 30 medium-sized meatballs. Wetting your hands to do this helps with rolling the balls and keeping them tidy. Set aside on a tray.
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2Heat a Le Creuset 30cm Signature Shallow Casserole over medium heat and drizzle with olive oil. Fry the meatballs in 2 batches, for 6-8 minutes each, until golden brown and cooked through. Pour the teriyaki sauce into the casserole and toss the meatballs through. Reduce for about 5 minutes until lightly sticky.
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3Serve with rice or noodles, topped with toasted sesame seeds, chilli, coriander, Bok choy, edamame beans and spring onions.
