for 25 pieces

Meatballs

1 tbsp	sesame oil
2	spring onion incl. green part, onions finely chopped, green part cut into rings, set aside
2	lemongrass, core finely chopped
1	garlic clove, finely chopped
1 tbsp	ginger, finely chopped
1 tbsp	soy sauce
1 tbsp	apple vinegar
320 g	minced meat (beef and pork)
3 tbsp	panko breadcrumbs

To fry

oil for frying

Dipping sauce

4 tbsp	soy sauce
2 tbsp	lime juice
2 tbsp	sugar
2 tbsp	water
1 tbsp	hoisin sauce
1 ½ tsp	Maizena cornflour

How it's done

Meatballs

Heat the oil in a non-stick frying pan. Sauté the spring onions, lemongrass, garlic and ginger for approx. 5 mins. Add the soy sauce and vinegar, mix, transfer to a bowl, leave to cool. Add the mince and breadcrumbs, knead thoroughly by hand until the ingredients form a compact mass, shape into approx. 25 balls.

To fry

Heat the oil in the same pan. Fry the meatballs in batches for approx. 6 mins. all over. Remove from the pan.

Dipping sauce

Mix the soy sauce with all the other ingredients up to and including the cornflour. Pour into the same pan, bring to the boil while stirring, simmer for approx. 2 mins. Return the meatballs to the pan, simmer for approx. 3 mins., turning frequently. Sprinkle with the reserved onion greens.

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