Pork and sweet soy meatballs

INGREDIENTS

BiGG Wasabi Seaweed Seasoning
1 small red onion
500g pork mince
1 small red onion
1 tsp minced garlic
1 tsp minced ginger
1 tsp sesame oil
3 tsp soy sauce
2 tsp corn flour
Kecap manis (sweet soy sauce)
3 tsp shaoxing wine (chinese cooking wine)

METHOD

1. In a large bowl combine all of the ingredients (except the kecap manis and the BiGG Seasoning) into a large bowl until well combined, place into the fridge for 30 minutes to marinate.

2. Roll mixture into equal sized balls and place on a tray lined with baking paper and roast for 20 minutes at 180 degrees celsius until lightly browned.

3. Remove meatballs from the oven and transfer into a smaller bowl, and toss meatballs with kecap manis to coat.

4. Place cooked meatballs into a small bowl and throw heaps of BiGG Wasabi Seaweed on top and enjoy!