SPICY HOISIN MEATBALLS

INGREDIENTS 500g chicken mince 1 egg, lightly beaten 1 cup fresh breadcrumbs 1 small brown onion, grated 1/4 teaspoon dried chilli flakes 2 garlic cloves, crushed 1/2 cup Chang's hoisin sauce 2 tablespoons peanut oil 2cm piece fresh ginger, finely grated Hokkien noodles, to serve Thinly sliced green onion, to serve

HOW TO MAKE 1.Combine mince, egg, breadcrumbs, onion, chilli, half the garlic and half the hoisin sauce in a bowl. Season with salt and pepper. Mix to combine. Roll level tablespoons of mixture into balls. Place on a plate. 2.Heat oil in a large frying pan over medium-high heat. Cook meatballs, turning, for 5 to 7 minutes, or until browned and cooked through. Using a slotted spoon, transfer to a plate. Cover to keep warm. 3.Add ginger and remaining garlic to pan. Cook, stirring, for 1 minute or until fragrant. Add 1/2 cup cold water and remaining hoisin sauce. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until sauce has thickened. Return meatballs to pan. Stir to coat. Serve with noodles and onion.

NUTRITION

• 1796 kj
  ENERGY
 
• 23g
  FAT TOTAL
 
• 6g
  SATURATED FAT
 
• 5g
  FIBRE
 
• 29g
  PROTEIN
• 167mg
  CHOLESTEROL
 
• 755.21mg
  SODIUM
 
• 13g
  CARBS (SUGAR)
 
• 24g
  CARBS (TOTAL)

All nutrition values are per serve

NOTES

Variation: You could use pork mince instead of chicken.

After rolling, cover and refrigerate meatballs for 30 minutes, if time permits.

Add extra oil to pan during cooking, if necessary.

Cook meatballs in batches to avoid overcrowding and prevent meatballs stewing.

Meatball tips: Grating or finely chopping vegetables will help meatballs keep their shape during cooking.

Meatballs are a great way to add 'hidden' vegetables to your childrens' meals.

Serve leftover meatballs in rolls or wraps for lunch the next day.

Freeze uncooked meatballs. Place, in a single layer, in a snap-lock bag. Remove excess air. Seal. Freeze for up to 3 months. Thaw in fridge overnight.