spiced meatballs in sticky chilli sauce
- 500g beef or plant-based mince
- 1 clove garlic, crushed
- 1 tablespoon gochujang (Korean chilli paste)+ or mild chilli paste
- 3 green onions (scallions), finely chopped
- 1 tablespoon finely grated ginger
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
- cooked brown basmati rice, kimchi, sliced cucumber, thinly sliced chillies and sesame seeds, to serve
sticky chilli sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons rice wine vinegar
- 1 tablespoon gochujang (Korean chilli paste) or mild chilli paste
- 1 tablespoon finely grated ginger
- 2 cloves garlic, finely grated
- To make the sticky chilli sauce, place the soy sauce, honey, rice wine vinegar, gochujang, ginger and garlic in a bowl and mix to combine. Set aside.
- To make the meatballs, place the mince, garlic, gochujang, green onion, ginger and sesame oil in a bowl and mix to combine. Roll tablespoons of the mixture into balls.
- Heat a non-stick frying pan over medium heat. Add the vegetable oil and cook the meatballs for 5 minutes or until browned. Add the sticky chilli sauce and cook for 5 minutes, stirring gently to coat the meatballs.
- Serve the meatballs with rice, kimchi and cucumber, and top with chilli and sesame seeds. Serves 4
+ You can find gochujang in supermarkets, Asian grocers and gourmet food stores. You could also use any mild chilli paste instead.
Photography: Chris Court
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