Lara Battigelli brings us Hoisin glazed meatballs using Irish Hereford Prime short rib beef steak meatballs. Served with steamed broccoli & sticky jasmine rice.
Serves: 4
Ingredients
800g meatballs
2 tsp sesame oil
100ml hoisin sauce
5 tbsp soy sauce
1 tbsp rice wine vinegar
2 tsp garlic ginger paste
Garnish: sliced spring onion, sesame seeds & coriander
Served with steamed broccoli & sticky jasmine rice
Method
Preheat oven to 180°C. Brown your meatballs in a little oil (don’t add too much as the fat will render off the meatballs when cooking).
For your sauce, mix together hoisin, soy, garlic/ginger paste & rice wine vinegar and stir together to combine.
When your meatballs are nicely browned, remove some of the excess oil & pour your glaze on top and stir together. Bake for approximately 20 mins.
While meatballs are baking cook your rice and veg and prepare your garnish.
Sprinkle over some sesame seeds, spring onion & coriander on top, plate up and enjoy!
