Teriyaki-Style Sticky Pork Meatballs

To make your meatballs, push the sausage meat out of the casings and discard the casings. Place the sausage meat into a large bowl, along with the garlic, ginger, chilli, soy sauce, honey and spring onions. Mix to combine. Roll into 30 medium-sized meatballs. Wetting your hands to do this helps with rolling the balls and keeping them tidy. Set aside on a tray.

Heat a Le Creuset 30cm Signature Shallow Casserole over medium heat and drizzle with olive oil. Fry the meatballs in 2 batches, for 6-8 minutes each, until golden brown and cooked through. Pour the teriyaki sauce into the casserole and toss the meatballs through. Reduce for about 5 minutes until lightly sticky. Serve with rice or noodles, topped with toasted sesame seeds, chilli, coriander, Bok choy, edamame beans and spring onions.