Ingredients

250 g ground pork (around 20% fat for juiciness)

250 g ground beef

60 g breadcrumbs (made from a fresh bread roll, blended)

1 egg

3 tbsp light soy sauce

3 garlic cloves, minced

½ inch ginger, minced

½ tbsp brown sugar

1 tbsp rice wine vinegar

1 tbsp butter

2 garlic cloves, minced

½ tbsp miso paste

300 ml single cream

1 tbsp sriracha (adjust for spice level)

1 tsp light soy sauce

½ tsp brown sugar

2 portions Thai jasmine rice, cooked and hot

10 g chives, finely sliced

4 tsp chili oil (optional)

Instructions

Step 1: In a large bowl, combine the ground pork, ground beef, breadcrumbs, egg, a generous pinch of flaky salt, and freshly ground black pepper. Mix well and form into about 16 meatballs.

Step 2: Heat 1 tbsp vegetable oil in a large frying pan over medium heat. Add the meatballs and fry for 3 minutes on each side until golden brown. The meatballs will not be cooked through at this point.

Step 3: In a bowl, mix together soy sauce, minced garlic, minced ginger, brown sugar, and rice wine vinegar to make the teriyaki sauce. Pour the sauce into the pan with the meatballs, stirring to coat them evenly. Reduce the heat, cover with a lid, and cook for 10 minutes or until cooked through.

Step 4: Meanwhile, melt the butter in a separate pan over medium heat. Add minced garlic and miso paste, stirring until a paste forms. Pour in the single cream, sriracha, soy sauce, and brown sugar. Simmer gently on low heat, stirring occasionally, until the meatballs are ready. Taste and adjust seasoning as desired.

Step 5: Divide the hot cooked rice between two bowls. Top with the teriyaki meatballs, drizzle generously with the spicy miso sauce, and sprinkle with sliced chives. Optionally, drizzle chili oil for extra heat. Serve immediately and enjoy!

Tips & Variations

For extra juicy meatballs, use ground pork with at least 20% fat content.

Substitute ground beef with ground chicken or turkey for a lighter option.

Add black sesame seeds over the finished dish for extra texture and flavor.

Adjust the amount of sriracha and chili oil to control the spice level.

Use freshly cooked jasmine rice or substitute with brown rice for a healthier twist.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and form the meatballs in advance, then refrigerate them for up to 24 hours before cooking. This helps save time on busy days.

What can I use if I don’t have miso paste?

If you don’t have miso paste, you can substitute with a small amount of soy sauce and a pinch of umami seasoning, although the flavor will be slightly different.