Quick & Easy Honey Soy Meatballs Recipe | Marion's Kitchen

In a small bowl, combine the panko breadcrumbs and chicken stock. Stir together and allow the mixture to soak for about a minute until softened.

While the breadcrumbs soak, place the remaining meatball ingredients (pork mince, spring onions, garlic, sesame oil, and sea salt) into a large bowl. Add 3 tablespoons of the Honey Soy Garlic Marinade to the mixture. Add the softened breadcrumbs and gently combine everything until just mixed. Be careful not to overwork the mixture—this will keep your meatballs tender! Roll the mixture into golf ball-sized meatballs and place them on a tray lined with baking paper.

Heat the vegetable oil in a large non-stick frying pan over medium-high heat. Once the oil is hot, add the meatballs and cook for 3–4 minutes, turning occasionally, until golden brown. The meatballs won't be fully cooked at this stage, so remove them from the pan and set them aside.

In the same pan, add the julienned ginger and cook for 2 minutes or until fragrant. Then, return the meatballs to the pan and pour over the remaining Honey Soy Garlic Marinade. Reduce the heat to medium, cover with a lid, and cook for another 3–4 minutes or until the meatballs are fully cooked through.

Serve the meatballs over steamed rice, with a side of steamed broccolini, and drizzle over the sticky marinade from the pan. Sprinkle the spring onion on top and Enjoy!