Sticky Spicy Meatballs

This is such an easy and comforting dinner but looks like you’ve made a bit of an effort – Winning. My sticky and spicy meatballs carry an Asian flavour so team with a ribboned cucumber salad and steamed rice or noodles. Drench it all in the sweet and spicy sauce and dig in.

Sticky Spicy Meatballs
Sticky Spicy Meatballs Author: Milly Prep time: 10 mins Cook time: 25 mins Total time: 35 mins Serves: Serves 4
  • For the meatballs:
  • 500g of beef mince
  • 1 banana shallot, minced
  • 1 garlic clove, minced
  • 1 egg yolk
  • For the Sauce:
  • 2 tbsp. gochujang Korean chili paste (available online or at Asian supermarkets)
  • 1 tbsp. of Sriracha chili sauce (available at all large supermarkets)
  • 4 tbsp. honey
  • 3 tbsp. red wine vinegar
  • 2 tbsp. of ketchup
  • 1 tbsp. of BBQ sauce
  • A good knob of butter
  • 1 tsp. of salt
  • A pinch of sesame seeds to serve
  1. Pre-heat the oven to 200C.
  2. In a bowl, mix the beef mince, banana shallot, garlic and egg yolk until combined. Get your hands in there band really incorporate everything together and mould into golf ball sized meatballs using wet hands, you should get 8-10. To make it go a bit further just lessen the quantity and you'll get 12-15 out of the mixture.
  3. Pop onto a baking tray, drizzle with a little oil and cook for 20-25 minutes until golden.
  4. In a saucepan, add all of the ingredients for the sauce. Bring to a simmer and allow it to reduce into a thick and sticky sauce.
  5. Once the meatballs are done, throw them into the sauce and stir to combine.
  6. Serve on a platter with the sauce drizzled over and a scatter of sesame seeds.

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