Fiery meatballs in sweet and sour sauce

Name: Fiery meatballs in sweet and sour sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 1 Ginger (approx. 2 cm); 6 Stem/s Coriander or parsley; 500 g mixed mince; 2 TABLESPOONS Breadcrumbs; 1 Egg; 7-10 Tbsp salt, chili powder; 200 g Basmati rice; 2 TABLESPOONS Oil; 100 g sweet-sour Asian sauce; 1 TABLESPOON Sesame (e.g. black); 1 bed Cress (e.g. daikon cress)

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

The popular mini meatballs with a difference: Spicy spices and herbs provide an Asian touch

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
1 Ginger (approx. 2 cm)
6 Stem/s Coriander or parsley
500 g mixed mince
2 TABLESPOONS Breadcrumbs
1 Egg
7-10 Tbsp salt, chili powder
200 g Basmati rice
2 TABLESPOONS Oil
100 g sweet-sour Asian sauce
1 TABLESPOON Sesame (e.g. black)
1 bed Cress (e.g. daikon cress)

Directions

1
Peel and finely dice the onion and garlic. Peel ginger and grate finely. Wash coriander, shake dry, chop finely. Knead with minced meat, breadcrumbs, egg, onion, garlic, ginger, 1 teaspoon salt and 1 sachet chilli powder. Form approx. 24 meatballs with moistened hands.
2
Cook rice in boiling salted water according to package instructions. Heat the oil in a large pan and fry the meatballs for 7-8 minutes. Deglaze with 200 ml water and asia sauce. Bring to the boil and simmer for 1-2 minutes. Cut cress from the bed. Arrange everything, sprinkle with sesame and cress. Serve with cucumber salad.