Sticky Asian Meatballs with Sesame Mash
What You Will Need
Ingredients
- 1 packet Pork Meatballs
- 1/3 cup Lee Kum Kee Hoisin Sauce
- 3 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 200g mashing potatoes peeled and diced
- Milk & butter for mashing
- 1/2 tsp Lee Kum Kee Sesame Oil
- Salt and pepper
- 2 tsp toasted sesame seeds
- Garnish: sliced spring onion, toasted sesame seeds
Made with
Lee Kum Kee products
How to make it
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Preheat your oven to 180 degrees celcius.
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Place the 10 pork meatballs onto a lined baking tray and cook in the oven for 5 minutes or until they’ve changed colour.
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Meanwhile, place the peeled and diced potatoes into a pot and boil until tender.
In a small bowl, combine the hoisin, soy and rice wine vinegar. Brush one layer of the sauce mixture over the par-cooked meatballs, then place back in the oven, basting with the sauce twice every few minutes. Once cooked (about 12 minutes) remove from the oven and set aside.
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Drain the cooked potatoes, then mash with butter and milk. Gently stir in the sesame oil and sesame seeds.
To serve, place the cooked meatballs on top of the mash, a drizzle of the leftover sauce then garnish with spring onion and sesame seeds.
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Serve as individual canapes or on a platter.