Asian meatballs
The addition of rich spices from South East Asian cooking has turned these meatballs into an irresistible dish. These Asian meatballs are all about balance between savoury, slightly sweet and perfectly spiced. Serve them over rice or noodles, or with a side of pickled white cabbage.
Servings: 6 portions
Ingredients
- 1 yellow onion
- 2 garlic cloves
- 1 cm fresh ginger
- 200 ml milk
- 40 g bread crumbs
- 500 g minced meat
- 1 tbsp lemon grass pure
- 2 tbsp oyster sauce
- 1 egg
- 1 tsp salt
- ¼ tsp white pepper
Instructions
- Take out the minced meat from the fridge and let come close to room temperature before you add it to the rest of the mixture.
- Dice the onion, mince the garlic and mince the ginger.
- Mix onion, garlic, milk and breadcrumbs in a bowl and let sit for at least 5 minutes.
- Once the mixture has come together in to a sludge, add the minced meat, ginger, lemon grass pure, ouster sauce, egg, salt and pepper.
- Stir it all together. I will do it using my hands but feel free to use a spoon, just make sure everything comes together in to a smooth batter.
- Wet your hands with cold water and roll the mince batter into round meatballs. Place on a cooking tray, space apart.
- Cook in the middle of the oven for 10 mins at 180 °C (360 °F)
- If using a frying pan, add some butter in the bottom of the pan and fry the meatballs on all sides until golden in colour.
Notes
At home we would use a mixture of beef and pork, but I have tried this recipe with everything from beef to pork to turkey and chicken and it all works.
If you plan to big batch meatballs, the oven is your friend. They are freezer friendly and fry up on the day you need them.
When freezing, if you have the space in your freezer, freeze them flat before putting them into bags or other containers, that will make it easier to take out just a few for a quick lunch or dinner.