Asian Style Meatballs
Meatballs are always a hit as a little snack or part of a buffet. I like to double the recipe and save some for the freezer. They are great dropped in Massel broth to make a quick soup or added to a Banh Mi sandwich. My freezer is never without them.
(Serves: 24 small meatballs)
Ingredients
- 1 Massel Vegetable Ultracube or 1½ teaspoon Massel Vegetable Stock Powder
- 225g/8oz ground pork
- 2 shallots, finely chopped
- 1 teaspoon finely grated ginger
- 2 garlic cloves, minced
- Ground pepper, to taste
Method
Preheat oven 350°F/175°C
Combine ground pork, shallots, ginger, garlic and Massel Vegetable Stock Powder or a Massel Vegetable Ultracube (squish Ultracube before mixing into the meat). Add ground pepper.
Shape meat balls and place on baking sheet.
Bake meatballs for approximately 15-20 minutes or until golden brown and cooked through.
Serve up with toothpicks and sauce of choice. Options: sweet chili, sriracha, spicy peanut sauce.
Massel products used in this recipe:
