This is a really easy idea. Take a humble meatball and turn it into something really special. It makes a great weeknight meal as it doesn’t take long at all. A lot of recipes seem to add lots of extra ingredients to make meatballs or burgers, like breadcrumbs or beaten egg. I’ve never really found this to be necessary – usually if you press the mixture together firmly, it doesn’t need a binding agent. These meatballs have the sticky sauce and are baked in the oven, so are unlikely to break apart during cooking anyway.
As usual, I’d recommend playing around with the ingredients. Use whatever vegetables you have in the fridge. Try a different sauce in the meatball mix, like a ready-made Asian black bean sauce. Let me know if you find any good combinations!
Ingredients (serves 2)
– 250 grams beef mince
– 1 tablespoon sweet chilli sauce
– 4 tablespoons hoisin sauce
– 1 onion, peeled and sliced
– 1 clove garlic, peeled and sliced.
– 1 large carrot, peeled and cut into batons
– 50 grams mushrooms, sliced
– 100 grams pak choi, sliced
– 150 grams egg noodles, cooked according to packet instructions
– Spring onions, chopped to serve
1. Preheat the oven to 180°C. Grease a 12-hole muffin tin.
2. In a bowl, mix together the mince with the sweet chilli sauce and TWO of the tablespoons of hoisin sauce. Using your hands, shape the mixture into 12 equal sized meatballs.
3. Place one meatball in each of the holes of the greased muffin tin and bake for 20 minutes until cooked through.
4. Meanwhile, heat some oil in a wok or large frying pan. Fry the garlic for 1 minute, then add the onion, carrot and mushrooms. Cook for 3-4 minutes until softened. Stir in the noodles and the remaining hoisin sauce. Season to taste.
5. Serve the vegetables and noodles with the cooked meatballs. Sprinkle the chopped spring onions over the top as a garnish.
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