Ingredients For the Meatballs 2 garlic cloves crushed
2 tablespoons of dried coriander
3 teaspoons soy sauce
3 teaspoons oyster sauce
1 teaspoon sesame oil
1 egg, lightly whisked
40 g plain flour
1 kg of pork mince
1-2 cups of plain flour
Rice bran oil for frying
For the Sauce 2 tablespoons of soy sauce
1 tablespoon of teriyaki sauce
2 chicken flavoured stock cubes
750 ml of water
1 tablespoon of plain flour mixed with 2 tablespoons of water
Preheat the oven to 180 degrees or 160 degrees fan forced.
In a large bowl add the pork mince, spices, egg and bread crumbs and mix well to combine.
Next roll out the meatballs about 1 1/2 tablespoons of mixture and place them in a large baking dish.
Once all have been rolled out add about 1 cup of plain flour to a bowl and roll the meatballs through the flour until all well coated. Add more flour if needed.
Meatball Mix- Meatballs rolled-Meatballs in flour-Meatballs cooked
Heat a fry pan on high heat with a little rice bran oil.
Cook meatballs about 8 at a time for at least 2 minutes on each side until golden.
When the meatballs are cooked, return them to the baking dish and repeat the process until all are golden on the outside.
While meatballs are cooking make the sauce mixture for the meatballs to cook in.
Combine the soy sauce, teriyaki, stock cubes and 750 mls of warm water mix well to combine and dissolve the stock cubes.
Set aside one third of the sauce mixture and pour one third over the meatballs. With the remaining third of liquid, spoon it over the meatballs individually to make sure each one has been covered in liquid.
Place the meatballs into the oven and cook for 15 minutes. Then remove from the oven, carefully as the liquid will be hot. Turn over the meatballs and cook for a further 15 minutes.
While the meatballs are cooking start cooking the rice. In a large saucepan add one cup of rice to one and three quarter cups of boiling water. Stir the rice once to make sure it doesn't stick together.
Place a tight fitting lid on to the saucepan and cook for 18 minutes.
Once rice is cooked take it off the heat and leave the lid on for a further 5 minutes.
When ready to serve the rice, fluff it up with a fork to separate the grains.
Next make the egg for the rice.
In a large fry pan heat a little rice bran oil on high.
Whisk eggs and set aside until the pan is nice and hot.
Add egg to the fry pan and cook on high for about 1 minute then fold over half of the egg, and gently flip it to make a nice thick piece of egg that can be sliced.
When egg is cooked, remove from the pan and slice into 1-2 cm pieces and place back into the pan with the rice. Add in the extra 1 tablespoon of soy sauce and mix well.
When the meatballs have been cooked the liquid will have mostly soaked into the meatballs and dried up in the baking dish so I have used the remaining one third of the liquid to make a thick sauce.
Place the remaining one third of liquid into a small sauce pan and heat on high. When liquid is hot, reduce the heat and simmer until the sauce starts to thicken.
When sauce is thick, remove from the heat and start to plate up the meatballs.
To serve this, I add a generous spoonful of rice to a bowl and top with about 5-6 meatballs and drizzle over a little extra sauce on each. Serve and enjoy.
When making this recipe if you buy the pork mince from Woolworths, the mince comes with a sachet of San Choy Bau seasoning that is also good for seasoning the meatballs. If using this I omit the coriander, garlic, soy sauce and oyster sauce from the meatballs and just use 1 sachet for 1 k of mince.