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.