Who doesn’t live meatballs? In a sandwich, on pasta or pizza, with fresh tomatoes or tomato sauce… That’s Classic! But how about giving your favourite meatballs a little bit of a spicy kick?
You’ve probably noticed that I’m an Asian cuisine lover and yesterday, sitting in my car, once again stuck on the M6 (the only bad thing about moving to Cheshire), I started thinking about an Asian-style stir-fry with crunchy vegetable and loads of chillies… Then it was clear what’s for dinner!
RECIPE: Vietnamese meatballs with vegetable stir-fry
For the meatballs
- 500g ground British beef
- 1 tsp powdered lemongrass (or 1 fresh stalk finely chopped)
- 1/2 tsp paprika
- 1/2 tsp chilli flakes
- 1 tbsp coriander (fresh, chopped)
- fresh lime juice from 1/2 lime
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1tbsp of honey
- Coconut oil to pan fry the meatballs
- 1 bunch spring onions (chopped)
- 1 pack stir-fry vegetable (fresh)
- 100g green beans (frozen)
For stir-fry sauce
- 3 tbsp fish sauce
- 2 tbsp light soy sauce
- fresh lime juice (1 and 1/2 lime)
- 1 tbsp light brown sugar (add more if you like your sauce sweeter)
- Preheat the oven to 160C.
- Mix all ingredients for meatballs and then form small balls (2.5cm / 1 inch)
- In a small bowl mix all sauce ingredients until all sugar is dissolved.
- Heat a little bit of coconut oil in a frying pan, add prepared meatballs. Make sure they are in one layer. Pan fry from all sides.
- Add half of the sauce to the pan and mix, so all meatballs are covered in the sauce. Then place all meatballs )leaving sauce in the pan) into an oven proof bowl or tray, drizzle with honey and place in the preheated oven.
- Use the frying pan with sauce for stir-frying the vegetable – start with frozen beans, then add fresh vegetable and spring onions (don’t use all of them). Add the rest of the sauce and stir-fry for 6 minutes on high heat.
- First plate vegetable, then meatballs on top and sprinkle with spring onions.
*You can also add noodles or rice to the stir-fry.