Teriyaki Pork Balls #glutenfree #starter #fingerfood #party

You can make this dish as an entree or finger food for your next party. Or, simply eat when having a cold beer. Cook using the teriyaki sauce you made from the recipe that was previously posted on the blog. For the best result, grill them on the barbeque, but you can cook in the frying pan if you wish.

Pork Balls

Ingredients :

250g Pork Mince (or Chicken Mince )
1 medium Onion, finely diced
1 Egg
1/3 cup gluten-free Bread Crumbs
2 tablespoons gluten-free Corn Flour
1 teaspoon Ginger - minced
1 tablespoon Rice Wine
1 tablespoon Sesame Oil
1/4 cup Milk or Water
Salt, Pepper 

Method:

Place saucepan on stove with sufficient water and bring to the boil.
Mix all ingredients in the food processor for 2-3 minutes. If you not have a food processor, mix by hand until all ingredients are well mixed.
With wet hands, take mince mixture and press to form balls about the size of table tennis ball. 
When complete, place in boiling water and cook.
When the meat balls come up to the top, cook for another 2 minutes.
Remove them and immediately place in ICE water- This is important step as the ice water will make the balls tender and stop them being rubbery.

 Skewers

Ingredients:
20-25 Bamboo Tooth Picks or Skewers (If you cook on the barbeque, please soak them in the water overnight to prevent them burning.)
2 Red Capsicums - cut into small pieces
Spring Onion Bulbs - cut 2cm long
1/2 -2/3 cup Teriyaki Sauce

Method:

After meat balls are cold - drain, dry, and thread onto tooth pick or kebab stick with capsicum and spring onion bulb.
Place them in a pan pan and cook with teriyaki sauce on high heat until reduced and the  sauce is sticky.
Turn the meatballs during cooking to ensure they are completely covered in sauce.
If cooking on the barbeque, brush the teriyaki sauce onto the pork balls 2-3 times.
 
Tips:

• To save time, you can simply serve these as meat balls (do not thread them as a kebab). Place them on iceberg lettuce or salad greens to serve.

•  Make the meat balls 1-2 days early and refrigerate after initial  cooking. Cook in the teriyaki sauce just before serving. This is a great time saver when preparing for a party.

Contact: lee.leehocklai@gmail.com