Tray-Baked Sweet-and-Sour Meatballs



  • 700g mince
  • 1/2 cup panko breadcrumbs
  • 1 egg, lightly beaten
  • 3 long green shallots, finely chopped plus extra shredded to serve
  • 1 long red or green chilli, seeds removed, finely chopped, plus extra to serve
  • 2 garlic cloves, crushed
  • 1 tbs finely grated ginger
  • 1 tbs sesame oil
  • 270g packet soba noodles, cooked to packet instructions
  • Chopped pineapple & toasted sesame seeds, to serve

Lemongrass & Kaffir Lime Glaze

  • 1 cup marmalade (we used lime)
  • 1/2 cup white vinegar (or rice vinegar)
  • 1 lemongrass stalk, bruised and halved
  • 4 kaffir lime leaves, torn
  • 1 red or green chilli, halved horizontally
  • 1 tbs dark soy sauce


    1. For the glaze, place all the ingredients in a saucepan over low heat and cook, stirring constantly, for 2 minutes or until marmalade is dissolved. Increase heat to medium and simmer for 6 minutes or until the glaze thickens slightly. Strain through a sieve into a heatproof bowl, discarding solids. Set aside.
    2. Preheat oven to 220°C. Heat a large deep-sided roasting tray in the oven.
    3. Place mince, breadcrumbs, egg, long green shallot, chilli, garlic and ginger in a large bowl, season and mix well. With slightly wet hands, roll heaped tablespoons of the mince mixture into balls and chill for 20 minutes to firm.
    4. Remove the hot tray from the oven, add the sesame oil and meatballs, return to the oven and bake for 5 minutes. Pour over 1/2 cup of the glaze, turning the meatballs to coat, and bake, stirring the meatballs every 5 minutes, for a further 12-15 minutes until meatballs are golden, sticky and cooked through.
    5. Place soba noodles on a serving platter and top with meatballs and pineapple. Scatter over sesame seeds, chilli and extra-long green shallot. Drizzle with remaining glaze to serve.

    (Recipe sourced & adapted from