Chinese Meatballs
Succulent Chinese Style Meatballs in Hoisin Sauce.
Servings: 4 pepple
Ingredients
- 1 tsp Vegetable Oil
- 2 Onions finely chopped
- 750 g Beef Mince 5%
- 1.5 tsp Chinese Five Spice
- 1.5 tsp Bicarbonate of Soda
- Sunflower Oil Spray
- 1 tsp Sesame Oil
- 1 Red Onion cut into wedges
- 200 g Carrots thinly sliced
- 3 garlic cloves crushed
- 2.5 cm Fresh Ginger finely grated
- 1 Large Yellow Pepper diced
- 1 Large Red Pepper diced
- 300 ml Beef Stock 1 x stock cube
- 120 g Button Mushrooms sliced
- 3 tbsp Hoisin Sauce
- 1 tbsp Rice Wine Vinegar
- 1 tbsp Cornflour
- 80 g Mangetout
- 4 Spring Onions thinly sliced
- Salt and Pepper to taste
Instructions
- Heat the vegetable oil in a frying pan and cook the onions over a medium heat until soft and translucent, about 5 minutes. Once cooked take off the heat, add the soy sauce and cool
- In a large bowl add the beef, cooled onions, Chinese five-spice, bicarbonate of soda and salt and pepper. Mix well and then divide into 16 meatballs. Chill for 2 hrs in the fridge.
- Preheat the oven to 180°C. In a large frying pan spray liberally with the sunflower oil and add the meatballs. turning occasionally ensure browned all over, about 5/6 minutes. Transfer to a baking tray and cook in the oven for 10 minutes.
- While the meatballs are cooking, heat a wok to high heat. Add the seasme oil, red onion and carrots cooking for 2 minutes. Add the garlic and ginger and cook for a further 2 minutes. Next add the peppers and cook for 4 minutes.
- Add the mushrooms, the meatballs and half the beef stock. Follow up with the hoisin sauce and rice wine vinegar, stir and bring to a simmer.
- Mix the cornflour with a little water to make a paste then add this to the pan with the remaining beef stock. Add the mangetout and spring onions and cook for about 4-5 minutes until the just cooked, meatballs heated through and glossy.
- Place in warmed bowls and serve.
Notes
This incredible recipe is from Tom Kerridge and adapted slightly from his book Lose Weight For Good.