Spicey and sweet meatballs
a low fat version of spicey meatballs
Ingredients
For the meatballs
- 500 grams 5% fat minced beef
- 3 finely chopped garlic cloves
- 1 tsp onion granules
- 25 Mm piece fresh garlic grated
- 1/2 tsp salt
- 1 tsp ground black pepper
- 1 medium egg beaten
To make the sauce
- 1/2 red pepper deseeded and finely chopped
- 1/2 green pepper deseeded and finely chopped
- 2 garlic cloves grated/ minced
- 2 in piece of root ginger peeled and grated
- 1 tsp garlic powder
- 3 tbs light soy sauce
- 3 tbs hoisin sauce
- 3 tbs rice vinegar
- 3 tbs honey
- 4 tbs freshly squeezed orange juice
- 2 tbs sriracha sauce
- 1 tsp chilli powder
- 1 Small green chilli deseeded and finely chopped
TO ACCOMPANY if desired.
- 50 grams uncooked basmati rice cook according to packet.
Method
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To make the meatballs
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Pre heat oven to 200C FAN 180c /gas mark 6
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Spray the baking sheet with a low calorie cooking spray.
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Put all the meatball ingredients in a large mixing bowl, mix until fully combined.
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Take small amount of mixture and roll into balls. Makes 20 (25 grams each).
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Place the meatballs onto the greased baking tray
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Bake in the oven for 15-18 minutes until lightly brown.
FOR THE SAUCE
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Spray the frying with cooking oil. Place over a medium heat. Allow time for the pan to heat up.
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Add the diced peppers and cook for 5 minutes until they soften.
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Add the garlic and ginger, cook for 2 minutes. Garlic is cooked when its aroma is released.
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Remove the pan from the heat.
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Mix all sauce ingredients in a bowl.
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Return pan to heat and sauce mix to the peppers.
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Reduce heat, cook for 5 minutes until sauce thickens.
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Add the meat balls to the sauce, continue cooking for a further 5 minutes.
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Gently stir to coat the meatballs