Pork Meatballs with Hoisin Gravy
A very simple dish that relies on the quality of our new hoisin sauce to carry through a great flavour. This is a perfect recipe to make ahead and the meatballs re-heat really well.
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Servings
4
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Heat Level
-
Prep Time
20 mins
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Cook Time
25 mins
Ingredients
- 500g pork mince (not too lean but not too fatty)
- 80mL Blue Dragon Hoisin dipping sauce
- 100g breadcrumbs, moistened with 50mL milk
- 50g spring onions, finely chopped
Hoisin gravy
- 60g butter
- 60g flour
- 100mL milk
- 400mL beef stock
- 150mL Blue Dragon Hoisin dipping sauce
Instructions
- Preheat oven to 160⁰C.
- Place mince into a large bowl, add the hoisin sauce, breadcrumbs, spring onion, season with salt and pepper and mix well. Place in the fridge to firm slightly.
- After 30 minutes, roll meat mixture into equal sized golf balls and brown in a large fry pan 3 – 4 minutes in batches, then transfer to a lightly oiled oven roasting dish.
- Transfer roasting dish to the oven and roast 15 - 20 minutes, or until an internal temperature of 75⁰C.
Hoisin gravy
- In the meantime, in the same frying pan used for the meatballs melt butter, then add flour.
- Cook roux 4 – 5 minutes over medium heat, stirring often, then add milk, beef stock and hoisin sauce, simmer until smoothly and hot.
- Place meatballs onto a large platter and pour over gravy to serve.
Recipe calls for
Notes
You can sprinkle the meatballs with sesame seeds for extra flavour before you place them in the oven.
