Oyster sauce meatball bao

2 plates full of bread with meat and vege fillings, white bread, bowls of ingredients and a spoon on blue table top.

Perfect for a casual family dinner. Delicious Asian-inspired meatballs served in soft fluffy bao buns with seasonal fresh salad vegetables. Oyster sauce is such a versatile seasoning. It's deep umami instantly lifts any dish to the next level.

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Prep Time 10

Cook Time 10

Total Time 20

Course Dinner

Servings

Ingredients

For the meat balls

400 g pork mince
½ onion finely chopped
¼ cup coriander chopped
½ cup breadcrumbs
1 egg
1 ½ tbsp Panda Oyster Sauce
½ tsp garlic salt
1 tsp Lee Kum Kee Pure Sesame Oil
1 tbsp Lee Kum Kee Pure Sesame Oil for cooking

For the sauce

3 tbsp Panda Oyster Sauce
1 tsp honey
1 small piece 3cm fresh ginger, peeled and minced
2 tbsp water

For the Bao

8 Bao buns steamed
salad vegetables; lettuce carrot, cucumber, radish, red onion, sprouts, coriander, avocado, tomato
Mayonnaise Sweet Chilli Sauce,
Fresh chilli – optional

Instructions

In a large bowl, mix all the meatball ingredients together and form into meatballs.
In a small bowl, mix the sauce ingredients.
Heat 1 tbsp sesame oil in a frying pan over medium-high heat. Add the meatballs and cook until they're cooked through and browned.
Pour the sauce all over the meatballs and continue to cook until the sauce has thickened. Ensure to stir through the meatballs so they have a good coating of sauce on them.
Serve the meatballs on bao buns with the salad vegetables and mayonnaise, sweet chilli sauce and fresh chilli if you like.