Ingredients

• 15g Ginger
• 2 Garlic Cloves
• 100g Chicken Stock
• Green Onion as needed
• 400g Ground Pork
• ½ teaspoon Salt
• ½ tablespoon Dark Soy Sauce
• ½ teaspoon Mirin
• 1 ½ teaspoons Sesame Oil
• 1 Egg
• 1 tablespoon Potato Starch
• 200g Water
• 2 teaspoons Sugar
• 1 tablespoon Rice Vinegar
• 1 tablespoon Soy Sauce
• 1 teaspoon Potato Starch
• Sesame Seeds as needed

Tools

• Oven
• Cooking Chef XL
• Baking tray - medium
• Cooking chef xl bowl
• Medium bowl
• Small bowl
• Serving plate

Method

1. Pre-heat oven - 220°C
2. Grease a clean baking tray then set aside
3. Attach the Creaming Beater
4. Add ground pork, ginger, garlic clove, salt, dark soy sauce, mirin, sesame oil and egg to the Cooking Chef XL Bowl
5. Lift the Cooking Chef head and fit the heat shield
6. Mix with splashguard fitted until combined - 30 sec, Speed Min
7. Then add potato starch to the Cooking Chef XL Bowl
8. Mix with splashguard fitted until combined - 20 sec, Speed Min
9. Transfer content of Cooking Chef XL Bowl to medium bowl
10. Scoop 1 tablespoon of the mixture and roll with your hands into a ball
11. Place on the prepared baking tray
12. Repeat with the remaining mixture
13. Bake until browned - 12 min, 220°C
14. Add chicken stock, water, sugar, rice vinegar, soy sauce, sesame oil and potato starch to a clean small bowl
15. Mix until combined
16. Clean Cooking Chef bowl
17. Attach the Stir Tool
18. Transfer content of small bowl to Cooking Chef XL Bowl
19. Cook with splashguard fitted until thickened - 3 min, 110°C, Stir 2
20. Transfer meatballs to serving plate
21. Pour sauce over meatballs
22. Top with sesame seeds and green onion
23. Serve

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