About the Recipe
I made these meatballs as a way of using leftovers and added lime and beansprouts with mint and basil to give it a sort of Thai inspired quality.
They turned out divine and much better than the original dish itself and I could not be more grateful to my girlfriend for recording the ’divine meatball mixture’ when I made them.
Ingredients
For the meatballs
One egg
1 tablespoon oyster sauce
1 tablespoon fish sauce
1 teaspoon Worcestershire sauce
Handful of mint, chopped
3 spring onions, chopped
Zest and juice of 1/2 lime
500g minced beef
1 tablespoon soy sauce
3 chillis, finely sliced
1 onion, finely sliced
1 garlic, grated
1 tablespoon coconut oil
Salt and pepper to taste
For the carrot
2 carrots, matchsticks
1 tablespoon sesame oil
Preparation
For the meatball: simply combine all your ingredients in a large mixing bowl and mix by hand. Then place in an oven at 180C for 10-12 minutes (or until fully cooked), turning halfway through. Alternatively you can fry them but this evolves more active time on your part and tends to be slightly less healthy.
For the carrots: blanche with a pinch of salt (aka drop into boiling water for around 30s) then toss with a small amount of sesame oil
To serve: serve with any kind of rice (I served it with leftover mushroom risotto and some mushroom garnish) although I suggest you season your rice slightly as it cooks as this recipe doesn’t have a sauce.