Asian meatballs with mangetout vegetables
very easy
40 mins
40 mins
Ingredients
- 50 g Sesame seed
- 1 collar Spring onions
- 30 g fresh ginger
- 2 Garlic cloves
- 500 g Minced beef
- 2 TABLESPOONS Panko (Japanese bread flakes)
- 1 egg (size M)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 2 TABLESPOONS Oil
- 300 g Sweet peas
- 400 g Carrots
- 125 g Mung beans Seedlings
- 2 TABLESPOONS hoisin paste
- 1 can(s) (165 ml) Coconut milk
- 3 TABLESPOONS Sweet chili sauce
- 1 TEASPOON Cornstarch
- 2 stem(s) Coriander
Directions
- 1
Roast sesame seeds in a pan without fat until golden brown, remove. Wash spring onions, cut the white into fine rings. Peel ginger and garlic and cut into fine cubes. Knead minced meat, panko, egg, ginger, garlic and the white of the spring onions to a smooth mass, season with salt, pepper and paprika. Form approx. 8 longish meatballs from the mixture
- 2
Heat the oil in a pan. Fry the meatballs in it in portions while turning for about 15 minutes. Remove and keep warm
- 3
In the meantime wash and clean the sugar snap peas. Peel carrots and cut them into thin slices. Blanch in boiling salt water for 8-10 minutes. Add sugar snap peas 2-4 minutes before the end of cooking time. Quench cold. Wash the sprouts and drain well
- 4
Cut the green of the spring onions into rings and bring them to the boil in a pot together with hoisin paste, coconut milk, sweet chilli sauce and 100 ml water. Mix the starch with 2 tbsp. water and stir into the sauce. Bring to the boil while stirring constantly. Add mangetouts, carrots and sprouts and heat up briefly
- 5
Wash the coriander, dab dry and pluck the leaves from the stems. Arrange vegetables on plates, place meatballs on top and garnish with roasted sesame and coriander
Nutrition Facts
630 kcal
30 g
38 g
39 g
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