For the meatballs:
500g chicken, minced
2 tsp MA’s Garlic Paste
1 large egg
2 tsp fresh coriander leaf, chopped
1 tbsp. Dad’s Garden Garlic & Chili Sauce
2 tbsp. Dad’s Garden Teriyaki sauce
2 tsp fresh ginger, grated
2 green onions , chopped
1 cup bread crumbs
For the Sauce:
1/3 cup Dad’s Garden Teriyaki Sauce
1/3 cup sugar or honey
¼ cup water
1 tbsp. sesame oil
4 tbsp. Dad’s Garden Garlic & Chili Sauce
2 tsp. fresh ginger, grated
2 1/2 tsp corn flour
3 tbsp. oil
2 tbsp. toasted sesame seeds
Preheat oven to 180C.
In a large bowl combine all meatball ingredients. Roll into evenly sized meatballs.
Over a medium heat add 3 tbsp. oil to a pan.
Gently fry the meatballs in batches for 1 -2 minutes each side. They should be just lightly browned, they do not need to be fully cooked as they will continue to cook in the oven.
Place the meatballs on an oven tray and bake for 10 minutes or until they’re cooked through.
While the meatballs are baking in the oven heat all sauce ingredients (except for corn flour and 4 tbsp. water) in a saucepan. Stir for 4 minutes.
In a small bowl mix together the remaining water and corn flour and add to the sauce, this mixture will thicken the sauce.
Increase heat and bring the sauce to a simmer, stir constantly until sauce has thickened.
Remove the sauce the stove and pour over cooked meatballs and sprinkle with toasted sesame seeds and extra onion.