Recipe by Justine Schofield, Featured on Everyday Gourmet
Serves 4 | Prep 10 | Cook 1 hour
Ingredients:
1 tbsp peanut oil
500g beef mince
1 egg
⅓ cup breadcrumbs
2 garlic cloves, finely minced
1 tsp fresh ginger, finely grated
2 spring onions, finely chopped
1 tbsp AYAM™ Light Soy Sauce
Sesame seeds (black and white), to garnish
Cooked rice vermicelli noodles, to serve
Baby cos lettuce, to serve
Small handful mix fresh herbs (Thai basil, mint, coriander)
For The Glaze:
2 tbsp honey
3 tbsp AYAM™ Light Soy Sauce
3 tbsp AYAM™ Hoi Sin Sauce
1 tsp rice vinegar
1 tsp AYAM™ Pure Sesame Oil
1 tbsp chilli sauce (optional)
¾ cup of water
½ tsp cornflour mixed with 2 tbsp of water
Method:
In a bowl, mix the beef mince, egg, breadcrumbs, garlic, ginger, spring onions, and soy sauce until just combined.
Roll into golf-ball-sized meatballs.
Heat oil over medium heat, and cook the meatballs for a few minutes, turning occasionally, until browned.
Mix together the honey, soy sauce, hosin, vinegar, sesame oil, and chilli. Add the sauce to the pan along with water. Baste the meatballs with the sauce for 10-15 minutes until they are completely cooked. Add the cornflour slurry and glaze the meatballs wit the thickened sauce.
Serve in lettuce cups with rice noodles, top with sesame seeds, herbs, and extra sauce.
Serves 4 | 
Prep 10 | 
Cook 1 hour 
