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

 

 

 

  1. 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. 
  2. 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. 
  3. 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. 
  4. 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

RATE THIS RECIPE:
Reader ratings (0)

There are no comments for this entry yet.

RELATED VIDEO

pepita-crusted chicken with avocado and edamame salad video
YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox