Asian Meatballs With Rice and Beansprout Salad

Serves 4ppl




  • Peter Augustus beef mince x 600g
  • grated ginger x 2 tsp
  • sesame oil x 1 tbsp
  • garlic x 2 cloves - crushed
  • spring onion chopped x 1 - chopped


  • Asian chili garlic sauce x 3 tbsp
  • sesame oil x 4 tbsp
  • garlic x 2 cloves - crushed
  • ginger x 2 tbsp - grated
  • honey x 2 tbsp
  • rice vinegar x 5 tbsp
  • mirin x 3 tbsp

Salad (optional)

  • beansprouts x 1 handful
  • red chili x 1 - sliced at angle
  • mint x handful
  • coriander x handful
  • peanuts x 1 tbsp - chopped
  • spring onion x 1 - sliced at angle
  • lime wedge x 1 per person





  • Mix all the ingredients together and make 12 x 50g meatballs.
  • Fry meatballs in 2 tbsp olive oil on medium - high heat until golden in outside. Place on baking sheet and bake in oven for 8-10 minutes @ 180c.



  • While meatballs are in oven add sesame oil to frying pan used to sear them.
  • Add garlic, ginger & asian chili sauce and stir for a minute. Add remaining ingredients and cook on low heat for 2 - 3 minutes until sticky and thickened slightly.
  • Once meatballs are cooked add them back to sauce to coat. 



  • Combine all ingredients together and set aside until ready to serve



  • Serve with rice, top with 3 meatballs per person, a drizzle of sauce and handful of salad for freshness.
  • If you are not making the salad then sprinkle with a little coriander to finish or serve with green beans. 



  • Substitute red onion instead of spring onion within the meatballs
  • The salad adds GREAT freshness to the dish so try add it in as it makes all the difference!
  • Meatballs can be rolled in advance so if you have a few minutes before work in the AM feel free to make them then. 
  • If you like your dish very saucy then up the quantities of the sauce and cook for a minute or two longer to help thicken
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