Crazy Korean meatballs

Great served on rice for dinner or as nibbles with 5 o’clock drinks.

For the meatballs

1	Egg, large
1 kg	Lean beef, minced (Main)
1 cup	Panko breadcrumbs
1	Shallot, small, diced
1 tsp	Crushed garlic
1 tsp	Grated ginger
1 tsp	Sesame oil

For the Korean sauce

1 cup	Plum sauce, like Barkers
½ cup	Hoisin sauce
¼ cup	Water
2 Tbsp	Gochujang, use up to 3 Tbsp

Directions

1. Preheat the oven to 220C. Lightly oil a roasting pan just large enough to hold the meatballs.
2. Lightly beat the egg in a large mixing bowl. Add the remaining meatball ingredients, season with salt and pepper to taste and mix well. Roll into 3cm diameter balls. Place in a the roasting pan and bake for 8 minutes.
3. Combine the sauce ingredients. Reduce the oven temperature to 180C.
4. Pour the sauce over the meatballs. Cover and bake for 45 minutes. Add more Gochujang if preferred.

More saucy recipes from Jan

• BBQ sauce, slow cooked pork sliders
• Chicken with black garlic, truffle and mushroom sauce