TERIYAKI-GLAZED MEATBALLS

SERVES 4 PREP 25 MINS + CHILLING COOK 35 MINS PER SERVE 2800kj COST $$$

500g pork mince ½ cup panko crumbs 3 green onions, thinly sliced 1 egg, whisked 5cm ginger, peeled, finely grated 2 garlic cloves, crushed 2 tbsp peanut oil 1 cup teriyaki sauce 2 sheets toasted nori, crumbled 2 tbsp sesame seeds, toasted ¼ cup Japanese mayonnaise steamed rice, mixed leaf salad, to serve

Preheat oven to moderate, 180°C. Line an oven tray with baking paper. 2 In a bowl, combine pork, crumbs, onion, egg, ginger and garlic. Season. Roll 2 tbsps mixture at a time into balls. Arrange on tray. Cover with plastic wrap, chill 30 minutes. 3 In an ovenproof frying pan, heat oil on medium. Cook meatballs in two batches 3-4 minutes each, turning, until browned. Return all meatballs to pan. Add teriyaki sauce, tossing to coat. 4 Transfer pan to oven. Bake 20-25 minutes, turning occasionally, until sauce is reduced and sticky and meatballs are glazed. 5 Sprinkle with nori and sesame seeds, and accompany with mayonnaise, rice and salad.

forming TIP When s, use meatball hands to slightly wet sticking. prevent help