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Asian Meatballs with Pickled Shallots in Bau Buns


This recipe is one of my family favourites. The pork sausage meat works really well with the garlic, ginger and coriander. The BBQ sauce is a simple combination of a few ingredients that work so well together. I make this sauce all the time for so many different recipes, but this time its with some super tasty meatballs served up in fluffy steamed buns. Try serving this recipes with some shallots soaked for 30 minutes in lime juice for a delicious balance of flavours.


Serves 4 Ingredients:


400g sausages, with their skins removed

2 cloves of garlic, finely chopped
1 thumb of ginger, finely chopped
1 bunch of coriander

1 tbsp Korean chilli paste

4 tbsp soy sauce
2 tbsp honey
1 lime

2 tbsp sesame seeds


Here’s how:


Place the sausage meat into a bowl and add the chopped garlic, chopped ginger and Korean chilli paste.
Chop the coriander stalks finely and add to the sausage meat (keep the leaves for the end to plate up).

Mix with your hand and roll into balls. There should be enough mixture for 16 meatballs.
Cook the meatballs for 5 minutes in a hot pan until golden brown.
Pour in the soy, honey and lime juice to make a sauce.

Cook the meatballs for 10 more minutes until fully cooked and the sauce has reduced a little.

Sprinkle with sesame seeds and serve the meatballs with freshly steamed bau buns and shallots soaked in lime juice.


Pickled shallots Ingredients


4 Shallots

2 Limes


Here’s how:


Peel and slice the shallots as thinly as possible before placing them in a clean jam jar. Squeeze the lime juice over the shallots and leave for 1 hour before using. They will keep in the fridge for up to 2 weeks.


Recipe by Peter Sidwell

Asian Meatballs with Pickled Shallots

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