Baking
57 recipes
Baked not fried – I love that about this recipe. Not only a healthier method, but also no need to crane over a frypan browning batches of meatballs.
Based on a Gourmet Traveller recipe, they puff up beautifully in the oven all in one go - so is easy to double and triple the recipe for a crowd, and easy for a midweek Asian inspired meal.
Great for a picnic too with rice noodles and fresh herbs.
Kids love them (eating and cooking them!), so you can omit the chilli and either serve with some chilli oil or sauce on the side or halve the batch and add fresh chilli to one. Or like the picture below – sprinkle a few with some dried chilli flakes.
Serves 4. DF. Freeze well.
Pictured: Baked Chinese pork meatballs with hoisin and ginger
Ingredients
- 600g minced pork
- 30g self-raising flour
- 2 tbsp soy sauce
- 2 tbsp ginger, finely grated
- 1 tbsp hoisin sauce
- 2 garlic cloves, crushed or finely chopped
- Optional – 1 small red chilli finely diced, can remove seeds if you do not want too much heat
Method
Preheat your oven to a hot 240°C.
Mix all the ingredients together – it will be a fairly wet mixture don’t worry, as you will be baking them rather than browning and turning them around in a pan, plus they puff up a little with the self-raising flour and it all comes together.
Lay baking paper or foil on a large baking tray – spread or spray with a little oil.
Roll golf-ball sized meatballs and lay them out on the tray – press down flat a little.
Pictured: Baked Chinese pork meatballs with hoisin and ginger ready for the oven
Bake 6 minutes each side or once browned flip them over and remove when both sides are browned.
I like to serve these with the Asian Coleslaw - use any noodles you like though as it can also work with Somen, Soba, even thick rice noodles.
Definitely top with some roasted chopped nuts –as the crunch is perfect to the soft fluffy meatballs.
Dietary preferences
- Dairy-Free with ingredient checks
- Gluten-Free with substitutions
