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Asian Meatballs



  • 1 tbsp vegetable oil
  • 2 spring onions, chopped finely
  • 1 cup green cabbage, chopped finely
  • 2 cloves garlic, crushed
  • 600g minced pork
  • 1 whole egg
  • 2 tbsp Kikkoman Naturally Brewed Soy Sauce
  • 2 tbsp chilli sauce
  • 1 tbsp sesame oil
  • 3 tbsp fresh coriander, chopped finely
  • 1/4 cup panko bread crumbs
  • 3 tbsp sesame seeds, toasted

Glazing Sauce 

  • 50ml Kikkoman Less Salt Soy Sauce
  • 4 tbsp sweet chilli sauce
  • Juice of 1 lime
  • 1 tbsp sesame oil

1 head baby cos

1 head red witlof

Fresh greens to serve

Cook time
Prep time

Asian Meatballs


  1. To make the meatballs place all of the ingredients (except 1 tbsp of the sesame seeds) in a large bowl. Combine well and let the mix rest for 5 minutes. Moisten hands with water and roll mix into small balls and place on a tray lined with baking paper. Top each meatball with a sprinkle of the reserved seeds. Place the tray in a pre-heated 180C oven for 10 minutes.
  2. Meanwhile, make the glazing sauce by combining the ingredients in a small bowl and whisk until well combined.
  3. After 10 minutes of cooking, remove the tray from the oven and drizzle a tablespoon of the dipping sauce over each meatball. Then continue cooking for a further 5 minutes or until cooked through.
  4. To serve, cut the leaves off the top of the cos and witlof. Place the cos leaves on a serving platter and top each with a leaf of witlof, a meatball and a drizzle of sauce. Sprinkle with fresh greens and serve immediately.
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