Barbecue Pork Balls

Coated in panko crumbs, these crispy, gingery Japanese-style meatballs taste great with an extra squirt of barbecue sauce.

Australian Good Taste
Ingredients
• 500g pork mince
• 1 egg, lightly whisked
• 2 tablespoons barbecue sauce
• 2 teaspoons finely grated fresh ginger
• 60g (1 cup) panko breadcrumbs
• Vegetable oil, to deep-fry
• Baby cos lettuce leaves, to serve
• Coarsely grated carrot, to serve
• Barbecue sauce, extra, to serve

Method

Step 1
Line a baking tray with baking paper. Combine the mince, egg, barbecue sauce, ginger and 15g (1/4 cup) of the breadcrumbs in a large bowl. Season. Roll 3-teaspoon portions of the mince mixture into balls. Roll in remaining breadcrumbs to coat. Place on prepared tray. Cover and place in the fridge for 30 minutes to rest.

Step 2
Add enough oil to a wok to reach a depth of 6cm. Heat to 180°C over medium-high heat (when oil is ready a cube of bread turns golden brown in 15 seconds). Cook the meatballs in 3 batches, turning occasionally, for 5 minutes or until crisp and golden. Transfer to a plate lined with paper towel.

Step 3
Serve on lettuce leaves with carrot and extra barbecue sauce.

Tilly’s Farm has been raising pigs for over a decade. Currently we work with a network of smallholder pig farmers to deliver quality, nutritious pork at affordable prices to the local Ghanaian market

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No. 1, Nana Anoah Street Mango Lane North Atomic, Accra -Ghana

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+233 303 93 4447
+233 553 00 5255

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