Mongolian Lamb Meatballs With Spicy Sauce

Total Time: 1 hr 40 mins Preparation Time: 1 hr 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 500 g ground lamb
• 1 teaspoon grated fresh ginger
• 2 garlic cloves, crushed
• 1 small onion, chopped
• 50 g stale breadcrumbs
• 2 teaspoons dry sherry
• 2 teaspoons soy sauce
• 1 tablespoon chopped parsley
• 1 egg
• 2 tablespoons vegetable oil (i use olive)
• 1 large red pepper, sliced (capsicum)
• 4 green shallots, sliced
• 1 lamb stock cube (i use vegita) or 1 beef stock cube (i use vegita)
• 1 teaspoon cornflour
• 250 ml water
• 2 teaspoons hoisin sauce
• 2 teaspoons sweet chili sauce
• 1 teaspoon peanut butter (or can use tahini)
• 1/2 teaspoon five-spice powder
• 40 g unsalted dry roasted peanuts

Recipe

• 1 combine lamb, garlic, ginger, onion, breadcrumbs, sherry, soy sauce, parsley and egg in bowl.
• 2 roll level tablespoons of mixture into balls; place on tray and refrigerate for one hour.
• 3 heat oil in wok.
• 4 add meatballs in batches; stir fry gently until meatballs are cooked, remove.
• 5 add pepper and shallot; stir fry.
• 6 add meatballs, crumbed stock cube or (vegita) blended cornflour and water, remaining sauces, peanut butter and spice powder.
• 7 stir until mixture boils and thickens slightly.
• 8 serve sprinkled with peanuts.