for 4 person

Meatballs

1 tbsp	sesame oil
3	spring onions incl. green parts, finely chopped
400 g	minced meat (beef and pork)
2 tbsp	panko breadcrumbs or regular breadcrumbs
½ tsp	salt
a little	pepper

Sauce

2 dl	water
1 dl	soy sauce
½ dl	balsamic vinegar
2 tbsp	ground cane sugar
1 tbsp	Maizena cornflour
1 tbsp	sesame oil
2	garlic cloves, squeezed
20 g	ginger, finely grated

Rice noodles

250 g	rice noodles
	water, boiling
400 g	leaf spinach
1	organic lime, cut into wedges

How it's done

Meatballs

Heat the oil in a non-stick frying pan. Sauté the spring onions for approx. 3 mins., transfer to a bowl and leave to cool. Add the mince and breadcrumbs to the onions, season, mix. Knead the mixture thoroughly until you have a compact mass. With wet hands, shape the mixture into approx. 24 balls. In the same pan, fry the meatballs all over for approx. 8 mins. per batch, remove.

Sauce

Mix the water with all the other ingredients up to and including the ginger, pour into the same pan, simmer for approx. 3 mins. while stirring. Return the meatballs to the pan and heat gently.

Rice noodles

Pour the boiling water over the rice noodles, leave to absorb for approx. 8 mins. Mix in the spinach for the final 3 mins. Drain the rice noodles and spinach, serve with the meatballs, sauce and lime wedges.

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