Teriyaki Meat Balls

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
Other ingredients
3 tbsp. oil
2 tbsp. toasted sesame seeds

Step 1

Preheat oven to 180C.

Step 2

In a large bowl combine all meatball ingredients. Roll into evenly sized meatballs.

Step 3

Over a medium heat add 3 tbsp. oil to a pan.

Step 4

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.

Step 5

Place the meatballs on an oven tray and bake for 10 minutes or until they’re cooked through.

Step 6

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.

Step 7

In a small bowl mix together the remaining water and corn flour and add to the sauce, this mixture will thicken the sauce.

Step 8

Increase heat and bring the sauce to a simmer, stir constantly until sauce has thickened.

Step 9

Remove the sauce the stove and pour over cooked meatballs and sprinkle with toasted sesame seeds and extra onion.