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Preheat oven to 220°C (425°F). Place the pork, breadcrumbs, garlic, ginger, sesame seeds, sesame oil, shichimi togarashi, green onion, egg, salt and pepper in a large bowl and mix well to combine
Roll tablespoonfuls of the pork mixture into balls and set aside. Pour the oil into the hot tray, add the meatballs and cook for 5 minutes.
To make the sticky soy sauce, place the dashi, soy sauce, mirin, sesame oil, vinegar and honey in a small bowl and mix to combine.
Remove the tray from the oven, add the dashi mixture and carefully toss to coat the meatballs. Cook for 15 minutes or until meatballs are golden. Serve the meatballs with the noodles