Sticky Asian Meatballs with Sesame Mash


Summer is the season of entertaining, and these sticky Asian meatballs are perfect for serving canape or family style. A twist on a comfort food classic!

Serves 10 Prep Time 25 Minutes Cook Time 20 Minutes


1 packet Hellers Pork Meatballs

1/3 cup hoisin sauce (we love Lee Kum Kee)

3 tbsp soy sauce

1 tbsp rice wine vinegar

200g mashing potatoes (We love Wilcox Red Jackets) peeled and diced

Milk & butter for mashing (we use Lewis Road Creamery)

1/2 tsp sesame oil (we use Olivado)

Salt and pepper

2 tsp toasted sesame seeds

Garnish: sliced spring onion, toasted sesame seeds


  1. Preheat your oven to 180 degrees celcius.
  2. Place the 10 pork meatballs onto a lined baking tray and cook in the oven for 5 minutes or until they’ve changed colour.
  3. Meanwhile, place the peeled and diced potatoes into a pot and boil until tender.
  4. In a small bowl, combine the hoisin, soy and rice wine vinegar. Brush one layer of the sauce mixture over the par-cooked meatballs, then place back in the oven, basting with the sauce twice every few minutes. Once cooked (about 12 minutes) remove from the oven and set aside.
  5. Drain the cooked potatoes, then mash with butter and milk. Gently stir in the sesame oil and sesame seeds.
  6. To serve, place the cooked meatballs on top of the mash, a drizzle of the leftover sauce then garnish with spring onion and sesame seeds.
  7. Serve as individual canapes or on a platter.


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