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Ginger and Honey Festive Meatballs

Use punchy ground ginger for these Christmassy meatballs

December is here and Christmas is coming! That means dusting off the decorations, blasting out Michael Buble’s Christmas album and, of course, cooking up some tasty grub with festive flair.

We love Christmassy food, and for us the silly season is all about harnessing warming flavours like cinnamon, nutmeg and ginger. Ginger in particular is a favourite of ours as it marries so well with Chinese food.

We use loads of fresh root ginger in our cooking because it imparts a beautiful delicate flavour. But sometimes we want to achieve a supercharged ginger aroma – and that’s when we reach for ground spices.

Today’s gingery recipe is inspired by Chinese ‘lion’s head’ meatballs, a popular choice for celebratory meals in China and named as such because they resemble lions’ heads when they’re surrounded by shredded cabbage. They’re typically big and hearty things, but for Christmas we wanted to make a smaller meatball that could accompany the main event or even be served as a cute ‘pop-the-whole-thing-in-your-mouth’ canape.

Our festive meatballs get two doses of ginger – first in the mixture and then in a sticky syrupy honey glaze. We used Schwartz’s ground ginger, which packs a seriously big hit of gingery goodness. Schwartz spices are top notch because they carefully select the best places to grow them, and their farmers know how to harvest so that the best flavour, colour and aroma is captured. You really do get a sense of this when you open up the jar – the aroma comes right out and grabs your nostrils!

That aroma translates well to a beautiful flavour, too. Our little meatballs feel like a treat. If you love pigs-in-blankets you’ll adore these too. They’re comforting and cosy, which is just what you want at Christmastime! Do give them a go and let us know what you think.

Merry Christmas, everyone!

This recipe is kindly sponsored by Schwartz. 

Serves
6 as a side, or makes 18 canapes
Ingredients

Meatballs
250g ground pork
25g dried breadcrumbs
1 garlic clove, finely diced
1 spring onion, finely sliced
1/2 tbsp ground ginger
¼ tsp ground cloves
pinch bicarbonate of soda (optional)
1/2 tsp runny honey
1/2 tbsp light soy sauce
1/2 tbsp sesame oil
1 egg

Sauce
1/2 tbsp ground ginger
1/4 tsp dried chilli flakes
1/2 garlic clove, minced
50ml water
1/2 tsp vegetable oil
1/2 tbsp light soy sauce
1/2 tsp worcester sauce
1 tbsp honey
3/4 tsp cornflour
1/2 tbsp sesame oil
Chopped coriander, for garnish

December is here and Christmas is coming! That means dusting off the decorations, blasting out Michael Buble’s Christmas album and, of course, cooking up some tasty grub with festive flair.

We love Christmassy food, and for us the silly season is all about harnessing warming flavours like cinnamon, nutmeg and ginger. Ginger in particular is a favourite of ours as it marries so well with Chinese food.

We use loads of fresh root ginger in our cooking because it imparts a beautiful delicate flavour. But sometimes we want to achieve a supercharged ginger aroma – and that’s when we reach for ground spices.

Today’s gingery recipe is inspired by Chinese ‘lion’s head’ meatballs, a popular choice for celebratory meals in China and named as such because they resemble lions’ heads when they’re surrounded by shredded cabbage. They’re typically big and hearty things, but for Christmas we wanted to make a smaller meatball that could accompany the main event or even be served as a cute ‘pop-the-whole-thing-in-your-mouth’ canape.

Our festive meatballs get two doses of ginger – first in the mixture and then in a sticky syrupy honey glaze. We used Schwartz’s ground ginger, which packs a seriously big hit of gingery goodness. Schwartz spices are top notch because they carefully select the best places to grow them, and their farmers know how to harvest so that the best flavour, colour and aroma is captured. You really do get a sense of this when you open up the jar – the aroma comes right out and grabs your nostrils!

That aroma translates well to a beautiful flavour, too. Our little meatballs feel like a treat. If you love pigs-in-blankets you’ll adore these too. They’re comforting and cosy, which is just what you want at Christmastime! Do give them a go and let us know what you think.

Merry Christmas, everyone!

This recipe is kindly sponsored by Schwartz. 

GET THE METHOD →

Combine all the ingredients for the meatballs in a large bowl. Use your hands to squeeze the mixture together to achieve a paste-like texture.
OUR
TIP!
The more you squeeze, the more tender the meatballs!
Using wet hands, shape the mixture into balls the size of large marbles. Place on a baking tray lined with baking paper, at least 2cm apart.
OUR
TIP!
At this point, you can freeze the meatballs on the baking tray and transfer to a Ziploc bag for storage until needed. Simply add 10 minutes to the cooking time when baking from frozen.
When ready to cook, preheat oven to 180 °C degrees. Bake for 20 minutes.
Prepare the sauce by firstly frying the ground ginger, chilli flakes and garlic in the vegetable oil.
Combine the rest of the sauce ingredients in a bowl, pour into the frying pan and stir as it comes to a boil and thickens.
When the meatballs are cooked, transfer to them frying pan and coat them in the sticky sauce. Stir through the coriander just before serving.
OUR
TIP!
For canapes, double the sauce recipe to create a dipping sauce.
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