Sunday 21 September 2014


The love of pork makes me translate a lot of dishes into pork dishes. While meatballs would almost always equate to beef balls, I chose pork this time. The reason for this is that I want to flavour the meatballs with Asian seasonings and there is no better base for that than pork. The flavour of beef would not let the seasonings stand out as much. Having said that, any meat could be used for this dish and it would also work.

These are fried meatballs. It is the fried crust plus that juicy meat center that gives them a particular flavour. These meatballs have an added oomph given by a sweet honey garlic glaze. Who doesn't like a bit of messy dribble when eating? That just adds so much to the enjoyment of the food…for those who like it dirty. 

There's a million and one ways to eat these meatballs. These babies will be good on rolls, banh mi style. They will also be great on top of pan or stir fried noodles. Without the glaze, float them on hot noodle soup. Eat them on a bed of salad to lessen the guilt. Oh but on feeling-bad-kinda-sad days, ditch the ice cream tub and opt for a bowl of these meatballs, on your lap, in front of the tv and, hand-to-mouth style, go for it, just go for it.

Yield: about 32 meatballs

Ingredients for the pork meatballs:

1 c. of chopped onions
2 tbsps. cooking oil
800 gms. minced pork
1/2 c. chopped carrots
1 tbsp. crushed garlic
1/2 c. chopped spring onions
1 egg
1 tbsp. fish sauce
2 tbsps. light soy sauce
2 tbsps. brown sugar
about 1/4 c. of corn flour (corn starch) for dredging
Cooking oil for frying


Put the onions in a small bowl and mix in the 2 tbsps. of cooking oil. Microwave for 2 minutes on full power until softened. Alternatively, fry the onions until softened. Leave to cool for a bit.

Mix in with the rest of the ingredients, except for the corn flour and cooking oil for frying.

Form into golf ball sized meatballs.

Heat up enough oil (to reach halfway up the sides of the meatballs) in a wok or frying pan.

Fry a few meatballs at a time on medium heat until browned and cooked, 5-8 minutes. Transfer to a kitchen paper lined tray.

Prepare the glaze when all of the meatballs are done.

Ingredients for the glaze:

2 tbsps. cooking oil
1/4 c. honey
1/4 c. soy sauce
2 tbsps. tomato ketchup
2 tbsps. sherry
2 tbsps. chopped garlic
2 tsps. chilli oil (or to taste)


Heat up a clean wok or pan. Add in the cooking oil (you can use the previously used oil). 

When hot, add in the garlic. Stir fry for one minute.

Add in the rest of the ingredients and stir to mix. Bring to a boil. 

When the glaze is on a rolling boil, add in the meatballs. 

Stir for about 2 minutes until the meatballs are coated with the glaze.

Transfer to a serving dish.

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