Spicy hoisin meatballs

I got this recipe out of a magazine – I think it was Super Food Ideas…  It’s a winner and I make it quite often.  I usually make up a big batch of meatballs and freeze them before cooking them.  All I need to do is pull out enough meatballs for a serving each and cook up the sauce to go with – saves me going through making up the meatballs each time…

I sometimes serve this with mashed potato instead of the noodles which works out pretty damn good!

Spicy hoisin meatballs

500g chicken or pork mince (beef works just as well)

1 egg, lightly beaten

1 cup breadcrumbs

1 brown onion, grated

1/4 cup dried chilli flakes

2 garlic cloves, crushed

1/2 cup hoisin sauce

2 tablespoons peanut oil

2 cm piece ginger, finely grated

hokkien noodles, to serve

Combine mince, egg, breadcrumbs, chilli, half the garlic and half the hoisin sauce in a bowl.  Season with salt and pepper.  Mix to combine.  Roll level spoonfuls of the mixture into balls.  Heat oil in a large frypan over medium-high heat.  Cook meatballs, turning, for 5-7 minutes until browned and cooked through.  Transfer to a plate and cover.  Add ginger and remaining garlic to the pan.  Cook for 1 minute until fragrant.  Add 1/2 cup cold water and remaining hoisin sauce.  Bring to the boil.  Reduce heat to medium and simmer for 5 mins, until sauce thickens.  Return meatballs to pan and stir to coat.  Serve with noodles.

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