Japanese Pork, Sesame and Ginger Meatballs with Soba Noodles

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Small, round, melt in the mouth pork meatballs loaded with sesame and ginger, swathed in a rich, sticky, soy and honey sauce served over noodles or sticky rice. Oh my word – taste and texture heaven in every bite and a huge flavour punch. I promise you will not be able to stop eating these!

Although I prefer these meatballs served warm, if there are any leftover (which I doubt!) they also make an ideal lunch the following day served at room temperature.

Most of the ingredients you need for this dish are available in large supermarkets these days. Certainly everything, apart from the dashi stock, can be bought from Ocado.  Dashi stock can be bought on-line from Amazon and the Japan Centre is also an excellent source of Japanese ingredients.

How to make Japanese Pork, Sesame and Ginger Meatballs with Soba Noodles or Sticky Rice

Collect the ingredients together:

The meatballs –

• roughly chopped shallot or onion
• garlic, peeled
• fresh ginger, peeled and roughly chopped
• pork mince
• panko bread crumbs  
• sesame seeds
• sesame oil
• shichimi togarashi (or cayenne pepper – but use less. Shichimi tograshi is a mix of spices and less hot than cayenne, so go easy on the cayenne.)
• fine salt and freshly ground black pepper
• ground nut oil – to cook

The sauce:

• dashi stock powder – you can make this without the dashi if you cannot get hold of it. It will still be delicious.
• soy sauce
• mirin
• sesame oil
• rice wine vinegar
• honey

To serve:

• soba noodles or sticky rice
• chopped coriander leaves
• finely chopped spring onion
• black and white sesame seeds
• sprinkling of shichimi togarashi or cayenne pepper

First make the meatballs:

1. Peel the onion, garlic and ginger and roughly chop.
2. Add to a mini food processor and pulse until they are all finely chopped. Alternatively, finely chop or finely grate them.
3. Add to a mixing bowl with the pork, panko breadcrumbs, sesame seeds, sesame oil, shichimi togarashi, salt and pepper.
4. Mix thoroughly – it is easiest to do this with your hands.
5. Use a small ice cream scoop or a teaspoon to make around 55 – 60 small meatballs.
6. Roll them in your hands to neaten the balls.
7. Drizzle the ground nut oil into the pre-heated pan, (I use a cast iron pan which I can also use on the hob) add the meatballs and jiggle around so the meatballs are covered in a thin layer of oil. Return to the oven and cook for 5 minutes.

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Make the sauce whilst the meatballs cook:

1. Tip the dashi stock powder into a mixing bowl or jug.
2. Add the remaining ingredients – soy sauce, mirin, sesame oil, rice wine vinegar and honey and mix thoroughly with a balloon whisk.

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Bring it all together:

1. When the pork balls are ready, remove from the oven and add the sauce.
2. Stir the balls to make sure they are covered in the sauce.
3. Bring to a simmer to reduce the sauce and finish cooking the pork.
4. Your pork and sauce will be ready when the pork is cooked and the sauce is thick, sticky and coating the meatballs. There should be a little extra to soak into the noodles or the rice. Be careful not to overcook or over-reduce or the honey will burn.
5. Serve your meatballs over soba noodles or sticky rice garnished with coriander and/or sliced spring onions, black and white sesame seeds and a sprinkling of shichimi togarashi.

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Made this recipe?

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