Serves 4ppl
INGREDIENT
Meatballs
- 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
Sauce
- 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
Instructions
Meatballs
- 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.
Sauce
- 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.
Salad
- Combine all ingredients together and set aside until ready to serve
PLATING
- 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.
TIPS / TRICKS
- 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