Moving Mountains Sticky Meatballs
By Moving Mountains
Published on 04 January 2023
This sticky Asian-inspired Meatball recipe will leave you craving for
more. Juicy and full of flavour, this perfect party appetiser is sure to be a
hit!Time and servings
55 minsTotal time
4Servings
15 minsPrep time
40 minsCooking time
Ingredients
- 1 lime
- 300 g of moving mountains® meatballs
- 3 cloves of garlic, peeled & finely chopped
- 3 echalion shallots, peeled & finely chopped
- 50 g of ginger, peeled & finely chopped
- 3 sticks of lemon grass, trimmed, crushed with the knife handle & finely chopped
- 0.5 red chilli, seeds removed, finely sliced
- 350 g of vegetable stock
- 300 g of sushi rice
- 1 cucumber, cut into 2cm chunks
- 160 g of broccoli, trimmed & roughly chopped
- 2 spring onion, trimmed & finely sliced
- 0.5 red chilli, seeds removed & finely sliced
- 1 tbsp of rapeseed oil, plus extra 1 tsp
- 1 tbsp of maple syrup
- 0.5 tbsp of soy sauce
- 0.5 tbsp of rice flour or corn flour
- 1 tbsp of soy sauce
- 1 tbsp of sesame oil
- 1 tsp of rice or cider vinegar
- 2 tsp of sesame seeds
- 1 tbsp of soy sauce
- 1 tbsp of onions, fried
Method
Step 1
Preheat the oven to 180°C / 160°C.Step 2
Start with preparing the sticky sauce. Warm up the rapeseed oil in a medium size heavy base saucepan over a medium heat. Add the garlic, shallots, ginger, lemon grass and chilli and sweat for about 3 minutes, stirring constantly.Step 3
Turn down the heat and add a splash of water, if you notice that the mixture starts to brown. Add the stock and water, then the maple syrup and soy sauce. Bring the sauce to a boil and simmer on a low heat for 15 minutes.Step 4
Cook the meatballs. Spread them out on a small oven tray lined with baking parchment and bake for 10 minutes, until slightly browned.Step 5
Make the cucumber salad. In a mixing bowl whisk together the soy sauce, sesame oil and vinegar. Add the cucumbers, stir and sprinkle the sesame seeds over.Step 6
Warm up the rapeseed oil in a heavy base large frying pan over a medium heat. Add the broccoli and fry, shaking the pan occasionally, for 2-3 minutes, until they brown slightly. Add the soy sauce and stir again with a wooden spoon.Step 7
Strain the sauce and pour it back to the saucepan. Add 2 tablespoons to a small bowl and mix with the rice flour, until all the lumps disappear. Add the thickener to your sauce and stir, until well combined.Step 8
Add the meatballs in and cook for another 5 minutes or more, if you think the sauce is not thick enough. Stir continuously. Taste and season with a squeeze of lime and more soy sauce or maple syrup, if needed.Step 9
Time to serve. Put the rice into 4 bowls, top with the broccoli, sticky meatballs, spring and fried onions. Serve with the cucumber salad on side.