Asian meatballs with mangetout vegetables (small meatballs)

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 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. 20 small oblong meatballs from the mixture

2. 2

   Heat the oil in a pan. Fry the meatballs in it in portions while turning for about 8 minutes. Remove, dip half of them in sesame seeds and keep warm

3. 3

   In the meantime wash and clean the sugar snap peas. Peel the carrots and cut into fine strips. Cook in boiling salted water for 4-6 minutes. 2-3 minutes before the end of the cooking time add sugar snap peas. Quench cold. Wash the sprouts and drain well

4. 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. 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

KCAL
630 kcal

CARBS
30 g

FATS
38 g

PROTEINS
39 g