Asian Meatballs with Vegetables

Ingredients

• 50 g breadcrumbs
• 2 tbsp Soy sauce
• 2 tbsp oyster sauce
• 4 tbsp peanuts
• 1 large red onion
• 1 clove garlic
• 500 g mixed ground meat
• ground cumin
• 2 tbsp flour
• 6 tbsp sesame oil
• 2 heads pak choi
• 2 bunches spring onions
• 200 g shiitake mushrooms
• 2 tbsp sesame oil
• 3 tsp powdered sugar
• 150 ml plum wine
• 2 tsp fish sauce
• 0.5 bunch coriander
• 1 red chili pepper

Instructions

1. 1.

   For the meatballs, mix breadcrumbs with soy and oyster sauces and let sit for 10 minutes. Roast peanuts in a dry pan until golden, then chop. Peel and mince onion and garlic. Combine ground meat, peanuts, onion, and garlic with the breadcrumb mixture. Season with salt and a pinch of cumin, knead into a firm dough, and shape into small balls. Coat each ball in flour. Heat sesame oil in a pan and sear the meatballs until browned all over.

2. 2.

   Clean and wash the vegetables. Quarter pak choi and spring onions lengthwise, cut into bite-sized pieces. Stir-fry in oil, sprinkle with sugar, caramelize, then deglaze with plum wine. Scrape shiitake mushrooms with a kitchen towel to remove grit, slice into strips, add to pan, and cook briefly. Wash the chili pepper, cut lengthwise, deseed, remove white membrane, and dice finely. Rinse coriander, shake dry, finely chop, set aside some leaves for garnish. Add meatballs to the vegetables, serve in bowls garnished with coriander.