Prep time:

Cooking time: 20 minutes

Total time:

Serves: 16

400g good sausage meat

2tsp minced ginger – you can use fresh or I use a jarred minced ginger

2 cloves of garlic, crushed

1tbsp sesame oil

1tsp chilli paste

2 spring onions, finely chopped

1tsp sesame seeds

For the cooking sauce or marinade:

2tbsp soy sauce

2tsp runny honey or agave nectar

2tsp sesame oil

1tsp mirin rice wine

A delicious canape or part of a meal when served with rice and a slaw or stir fried veg. These pack a lot of flavour and bring much joy – they're one of my most loved canapés served at parties, I can never make enough. You can cook them the day before and reheat.

  1. Preheat the oven to 200°C. Pop all the meatballs ingredients in a bowl, season generously with salt and pepper, and mix – I use my hands. When thoroughly mixed roll into balls, about 2 bites’ worth (slightly smaller than a golf ball) then place into an oven proof dish, slightly spaced apart.
  2. Mix together the marinade ingredients, and pour over. Pop into the oven for about 15-20 mins until golden.
  3. Remove from the dish, dry on a little kitchen roll and serve on cocktail sticks with a dipping sauce if you wish, I often use sweet chilli sauce.

Charlotte’s time-saving tip: If you want to make ahead, then do so up to 24 hours in advance, cool and simply reheat on a foil lined baking tray or dish at 180°C for a few mins.

  • words:
  • pictures: David Merewether

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