Ingredients
- 450g Welsh Lamb mince
- 3 cloves garlic, crushed
- 3 cm piece fresh ginger, grated
- 1 red onion, finely chopped
- ½ teaspoon chilli flakes
- 30g panko breadcrumbs
- 2 tsp lime juice
- Pinch black pepper
- 1 small egg, beaten
- 1 tbsp oil to fry
For the glaze (make double if you’d like more sauce):
- 1 tbsp sesame oil
- 2 cloves garlic, crushed
- 3 cm piece fresh ginger, grated
- 4 tbsp reduced salt soy sauce
- 2 tbsp mirin or white wine vinegar
- 2 tbsp clear honey
- 1 tbsp hoisin sauce
- 130 ml chicken stock
- 1 teaspoon cornflour
To serve:
- Coconut rice
- Wilted pak choi
- Chopped fresh coriander
- Sesame seeds
- Finely chopped red chilli
20
Cooking Time
20
Prep Time
4
Serves
- Place all the ingredients for the meatballs in a large bowl and mix well, adding a little of the beaten egg as needed to bring together.
- Shape into equal balls, the mixture should make approximately 14 golf ball size or 24 smaller meatballs.
- Place in the fridge for 30 minutes prior to cooking, this will help them keep their shape.
- When ready to cook, place a little oil in a frying pan and add the meatballs, fry until brown, turning them over gently, reduce the heat and cook for another 8 minutes.
- Remove from the pan.
- Make the glaze/ sauce in the same pan.
- In a small bowl mix the cornflour with a little bit of water until smooth.
- Place all the ingredients in the pan and using a whisk or wooden spoon stir until it’s smooth, bring to the boil and simmer for 2 minutes.
- Return the meatballs to the pan and stir to coat and simmer for a few minutes until the meatballs are thoroughly cooked inside.
- Serve with coconut rice, made by cooking the rice in a can of coconut milk and a little water.
- Sprinkle with coriander and sesame seeds.
- Delicious with wilted pak choi.
